Tangy Braised Cabbage with Caraway Seeds

Core the cabbage and slice it into 1/2-inch strips. Dice the onion. Core and dice the apple into 1/2-inch pieces.

In a large Dutch oven or heavy-bottomed pot, cook 4 slices of bacon over medium heat until crisp, about 5-6 minutes. Remove the bacon, leaving the fat in the pot, and set aside to cool before crumbling.

Add the diced onion to the bacon fat and sauté for 3-4 minutes until softened and translucent.

Add 1 tablespoon of caraway seeds to the pot and toast for 30 seconds until fragrant, stirring constantly.

Add the sliced cabbage to the pot and stir to coat with the fat. Cook for about 5 minutes, stirring occasionally, until the cabbage begins to wilt.

Add the diced apple, 3 tablespoons of apple cider vinegar, 1/2 cup of chicken broth, 1 tablespoon of brown sugar, 1 teaspoon of Dijon mustard, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir to combine.

Reduce heat to low, cover the pot, and simmer for 15-20 minutes, stirring occasionally, until the cabbage is tender but still has some texture.

Remove the lid and increase heat to medium. Cook for an additional 3-5 minutes to reduce any excess liquid, if necessary.

Stir in the crumbled bacon, reserving a small amount for garnish if desired.

Taste and adjust seasoning with additional salt, pepper, or vinegar if needed before serving.