1 slice bacon, cut widthwise into 1/4 inch strips
2 tsp. cornstarch
2/3 c. unsweetened apple juice
1/4 c. cider or red wine vinegar
1 tbsp. brown sugar
1/2 tsp. caraway seeds
1 green onion, thinly sliced
1/2 head red or green cabbage (about 1 pound) cut into 4 wedges

Cook bacon in large skillet over medium heat until crisp. Remove bacon with slotted spoon to paper towel; set aside. Meanwhile, dissolve cornstarch in apple juice in a small bowl. Stir in vinegar, brown sugar and caraway seeds; set aside. Add onion to hot drippings. Cook and stir until onion is soft but not brown. Place cabbage wedges, on flat side, in drippings mixture. Pour cornstarch mixture over cabbage wedges. Cook over medium heat 4 minutes. Carefully turn cabbage wedges over with spatula.