Red Cabbage Salad

This recipe comes from "German Cooking" by Marianna Olszewska Heberle. I personally don't like caraway seeds but my DH does. I make this up and toss everything together except the caraway seeds. I put half the salad in a separate bowl for me then add half the caraway seeds called for in the recipe into Rob's salad. This is really better the next day after sitting in the fridge. This would easily be a main dish with cooked chicken tossed in.

Red Cabbage Salad (Rotkoblsalat)
1/2 head red cabbage, shredded
3 slices bacon
1/4 cup red or white wine
2 Tbsp white or apple cider vinegar
1 Tbsp sugar
2 Tbsp olive oil
1/2 tsp salt
1/4 tsp fresh ground pepper
1 tsp caraway seeds

Cook bacon until crisp. Drain on paper towels and set aside. Place cabbage in a large bowl. In a small saucepan, combine wine, vinegar, and sugar. Bring to a boil over medium heat, stirring until sugar is dissolved. Add oil, salt, and pepper to the hot wine mixture and whisk well. Pour the hot wine mixture over cabbage. Toss well. Crumble cooled bacon into the cabbage. Toss with caraway seeds. Serves 4-6