Red Cabbage Salad

1/2 large head red cabbage, shredded
5 strips bacon
1 teaspoon sugar
2 tablespoons vinegar
1/4 cup red wine
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon caraway seeds (reduce amount, if desired)

Shred the cabbage in a food processor, or finely cut with large, sharp knife. Place the cabbage in large serving bowl.

Fry bacon in a skillet over medium heat until crisp. Remove bacon, drain on paper towels and crumble. Reserve the bacon drippings in the skillet.

Add the bacon drippings from the potato salad recipe to the skillet.

Add the sugar, vinegar and wine to the drippings; stir and cook over medium heat until the sugar is dissolved. Pour the hot mixture over the cabbage and mix gently.

Add the vegetable oil, salt, pepper, caraway seeds, and bacon. Toss to combine. Serve at room temperature.

Makes 6 to 10 side dish servings.