4 slices bacon
1/4 c vinegar
2 tbsp. chopped green onion
1 tbsp. brown sugar
1 tsp. salt
4 c. shredded cabbage (1/2 med. head)
1 tsp. caraway seed

Cook bacon until crisp; drain and crumble; set aside. Measure 1/4 cup drippings. Heat with vinegar, onion, sugar and salt. Add cabbage and caraway seed to skillet. Toss lightly. Top with crumbled bacon.