A delightful and hearty dish combining tender cabbage and potatoes with a savory twist.
Cook the bacon in a heavy skillet over medium heat until crispy.
Cooking the bacon first allows its fat to render, which will add flavor to the dish.
Remove the bacon from the skillet and set aside, leaving the rendered fat in the skillet.
Keep the bacon fat in the skillet for added flavor when cooking the vegetables.
Add the diced potatoes and sliced red onion to the skillet, cooking until they start to brown.
Stir occasionally to ensure even browning and prevent sticking.
Stir in the chopped cabbage, apple cider vinegar, and hot water.
The vinegar adds a tangy flavor that complements the sweetness of the cabbage.
Cook the mixture over medium heat, stirring frequently, until the cabbage is tender and the potatoes are fully cooked.
Cover the skillet for a few minutes to help the cabbage wilt faster.
Sprinkle the caraway seeds over the dish and crumble the cooked bacon on top.
Adding the caraway seeds at the end preserves their aromatic flavor.
Serve the dish warm, garnished with freshly ground black pepper if desired.
Serve with a side of crusty bread or a light salad for a complete meal.
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