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 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,
Add the cabbage and caraway seeds, cover and cook over
moderately low heat, stirring, until tender, 30 minutes. Season with salt and
pepper and serve.
MAKE AHEAD The cabbage can be refrigerated overnight. Rewarm before serving.