1 head green cabbage, cored and sliced thin
1/4 lb. bacon, diced
2 onions, diced
1/2 c. red wine vinegar
1/4 c. oil
Caraway seeds (optional)
Salt and pepper to taste

Blanch cabbage in boiling water. Drain, plunge immediately in cold water and drain again. Saute bacon and onions until bacon is crisp and onions soft. Pour bacon and onions over cabbage. Add remaining ingredients. Mix well and let stand at room temperature (or galley temperature) for 2 hours to develop flavors.