1 med. head white cabbage
1 med. onion, chopped
1/2 tsp. caraway seeds
1/2 tsp. salt
1/4 tsp. pepper
3 strips bacon (2 tbsp. butter can be substituted instead of bacon)
Flour and water for thickening (about 1-2 tbsp. flour to 1/2 to 3/4 c. cold water)
1 tbsp. Maggi-Seasoning or soy sauce (similar to the German Maggi-Seasoning)

Quarter head of cabbage into 4 wedges, wash and shred as for cole slaw. Peel and chop onion. In large covered pot brown the bacon strips, add the onion first, saute until transparent, then add the cabbage, caraway seeds, salt, and pepper. Cover and cook over low heat, stirring often, adding some water as liquid evaporates. When tender, add flour and water mixture (as for gravy), stirring until cabbage is thickened. Some Maggi-Seasoning or soy sauce may be added at the end for extra flavoring.