5 ea Bacon; Slices

1 t Sugar

2 T Vinegar

1/4 c Wine; Red or White

1/2 ea Red Cabbage; Head, Shredded

2 T Vegetable Oil

1/2 t Salt

1/4 t Pepper

1 T Caraway Seeds

Fry bacon in medium-size fry pan until crisp. Remove and reserve bacon. Add sugar, vinegar, and wine to bacon fat; stir and cook until sugar is dissolved. Pour this hot mixture over the cabbage. Toss with vegetable oil, salt, pepper, and caraway seeds. Sprinkle crumbled bacon over mixture. Serve at room temperature.