Red And Green Cabbage Slaw With Bacon Recipe

Ingredients

1/2 medium red cabbage (about 1 pound), finely shredded

1/4 medium green cabbage (about 1/2 pound), finely shredded

1/2 pound smoked bacon (about 8 strips), cut into 1/4-inch pieces

1 teaspoon caraway seeds (optional)

3 tablespoons olive oil

1 garlic clove, minced

1/4 cup plus 3 tablespoons cider vinegar

2 teaspoons sugar

2 1/2 teaspoons coarse salt

Freshly ground pepper

1 Granny Smith apple (optional)

Preparation

Toss the cabbages together in a large bowl; set aside. Cook bacon in a medium skillet over medium heat, stirring occasionally, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain; set aside. Pour off all but about 1 tablespoon fat from skillet.

Add caraway seeds to skillet, if desired; cook over medium heat, shaking skillet often, until seeds begin to pop, about 1 minute. Add oil and garlic; cook, stirring, 10 seconds (do not let garlic brown). Remove from heat; pour in vinegar. Add sugar and salt; stir until dissolved. Pour dressing over cabbage. Season with pepper. Toss thoroughly. Let stand at least 1 hour, or refrigerate, covered, overnight.

Just before serving, cut apple into 1/4-inch-thick wedges or matchsticks, if desired. Add to dressed cabbage along with bacon, and toss again.