RED AND GREEN CABBAGE SLAW WITH BACON

Red and Green Cabbage Slaw with Bacon image

Yield serves 6 to 8

Number Of Ingredients 11

1/2 medium red cabbage (about 1 pound), finely shredded
1/4 medium green cabbage (about 1/2 pound), finely shredded
1/2 pound smoked bacon (about 8 strips), cut into 1/4-inch pieces
1 teaspoon caraway seeds (optional)
3 tablespoons olive oil
1 garlic clove, minced
1/4 cup plus 3 tablespoons cider vinegar
2 teaspoons sugar
2 1/2 teaspoons coarse salt
Freshly ground pepper
1 Granny Smith apple (optional)

Steps:

Toss the cabbages together in a large bowl; set aside. Cook the bacon in a medium skillet over medium heat, stirring occasionally, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain; set aside. Pour off all but about 1 tablespoon fat from the skillet.
Add the caraway seeds to the skillet, if desired; cook over medium heat, shaking the skillet often, until the seeds begin to pop, about 1 minute. Add the oil and garlic; cook, stirring, 10 seconds (do not let the garlic brown). Remove from heat; pour in the vinegar. Add the sugar and salt; stir until dissolved. Pour the dressing over the cabbage. Season with pepper. Toss thoroughly. Let stand at least 1 hour, or refrigerate, covered, overnight.
Just before serving, cut the apple into 1/4-inch-thick wedges or matchsticks. Add to the dressed cabbage along with the bacon, and toss again.