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Ingredients
4 Bacon strips, diced
2 Garlic cloves, crushed
1 Large yellow onion, peeled & sliced
2 Pounds cabbage, cored & sliced
1/2 Teaspoon caraway seeds
1/2 Cup chicken stock or bouillon
1/2 Cup dry white wine
Salt & pepper to taste
Instructions
Heat large pot and add the bacon, saut� until cooked, but not crisp. Add garlic and onion. Saut� until onion is clear. Add cabbage, caraway, stock and wine. Cover and cook until cabbage collapses, about 5 minutes. Remove lid and cook until liquid is reduced a bit, about 10 minutes, stirring now and then. The cabbage should be barely tender. Do not overcook it.