Hot Polish Salad

1/2 small head red cabbage
2 tablespoons bacon fat (no substitutes)
2 medium onions, chopped
1 granny smith apple, peel, core --coarsely chopped
3 tablespoons balsamic vinegar
2 tablespoons packed brown sugar
salt and fresh ground black pepper
1 teaspoon caraway seeds (optional)

Remove outer leaves and hard core from the cabbage. Chop the leaves coarsely. Heat the bacon fat in a large nonreactive skillet. Add the onions and saute over medium heat until they're tender, about 5 minutes.

Add the cabbage and stir to blend it well with the onions. Cover the skillet and let the cabbage steam-fry for 10 minutes.

Add the apple, vinegar and brown sugar. Cook the cabbage, stirring frequently until it's as done as you like (approx 7 minutes).

Season it, stir in caraway seeds, and serve the cabbage hot or at room temperature.

Serves 4-6.

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