Ingredients :

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3 slc Bacon, diced
1 lrg Yellow onion, sliced
2 x Heads cabbage, cored & sliced as for sauerkraut
3 x Granny Smith or other cooking apples, cored & sliced
1/2 tsp Whole caraway seeds
1/2 cup Dry white wine
Salt & freshly ground black pepper to taste

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Method :

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* Serves 6-8 as a vegetable dish
* This is more typical of Pennsylvania Dutch cooking than anything else.
* The apples add a sweetness to the harsh taste of that old lifesaver, cabbage. This dish works well as an accompaniment to most meals.
* Heat a large Dutch oven and saute the bacon until clear. Add the onions and saute until they barely begin to brown. Add the remaining ingredients and cook, covered, stirring often, until all is tender.