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.