Alsatian Cabbage

1 tablespoon unsalted butter
1 small onion, finely chopped
4 ounces slab bacon, cut into 1/4-inch dice
1 medium green cabbage (about 2 1/2 pounds)—halved, cored and cut into
1-inch pieces
1 1/2 teaspoons caraway seeds
Salt and freshly ground white pepper

Melt the butter in an enameled cast-iron casserole.

Add the onion and cook over moderate heat until just softened, 2 minutes.

Add the bacon and cook until golden and the fat is rendered, 4 minutes.