Prepare the ingredients: cut the bacon into strips; halve then thinly slice the onion; quarter and core the cabbage, then slice it thinly; add the brown sugar to the vinegar and stir until it has dissolved.

Over medium-high heat In a pot or deep pan for which you have a lid (and large enough to fit the cabbage) cook the bacon until it is crispy. Transfer it to a paper-towel lined plate to drain. Reserve 1 tablespoon (or a tad bit more) of the rendered fat; leave about ½ tablespoon in the pot and remove the rest of the fat.

Still at medium-high cook the onion in the ½ tablespoon bacon fat you left in the pot. Add a bit of water as needed to prevent it from burning. When soft and lightly browned add the caraway seed, stir and cook for another minute. Remove the onion from the pot and set aside.

Add the reserved 1 tablespoon bacon fat to the now empty pot/pan. When heated add all the cabbage and season it with salt and pepper. Cover and cook for about 4 minutes or until it has wilted and has browned at the bottom.

Remove the lid, stir and continue to cook uncovered until the cabbage becomes crisp-tender (about 4 to 6 minutes). Stir it once or twice, there will be browned shreds throughout.

Take the pot away from the heat and stir in the brown sugar & vinegar mixture, the onion and the bacon. Taste, adjust the seasonings and serve.