Red Cabbage Braised with Vinegar and Bacon from The New Basics Cookbook by Julee Rosso and Sheila Lukins

Ingredients

• ½ teaspoon salt
• 1 teaspoon dried thyme leaves
• ½ teaspoon freshly ground black pepper
• 3 tablespoons (packed) dark brown sugar
• 2 teaspoons caraway seeds
• ¾ cup dry red wine
• ¾ cup red wine vinegar
• 3 Granny Smith or other tart apples, cored and cut into 1-inch cubes
• 1 cup golden raisins
• 1 head red cabbage (about 3 pounds), cored and finely slivered
• 2 cups Chopped onions
• 1 pound bacon, cut into 1-inch pieces