Dusene Zeli


Braised Cabbage With Bacon
1 tablespoon lard
1 cup finely chopped onions
 ½ cup diced bacon (¼-inch dice)
 A 3-pound head green cabbage, cored and shredded
 1 teaspoon caraway seeds
 ¼ cup white vinegar
 1 cup water
 1 teaspoon salt
 1 teaspoon sugar
  Freshly ground black pepper

Heat the lard in a 3-quart saucepan over high heat until a light haze forms over it, then add the onions. Cook those 8 to 10 minutes, or until lightly colored.  Stir in the bacon and cook about 5 minutes, or until lightly browned, then add the cabbage, mixing it thoroughly with the bacon and onions, and stir in the caraway seeds.  Cover and cook for about 5 minutes over medium heat. Pour in the vinegar and water and season with the salt, sugar and a few grindings of pepper.  Bring the liquid to a boil, cover tightly and cook for about 30 minutes over very low heat, stirring occasionally.  The cabbage should be moist (but not soupy) when done. If it seems dry during the cooking, add a tablespoon or so of water.