This recipe was prepared by Chef John Maxwell on Real Virginia , Virginia Farm Bureau’s weekly television program. Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services. Fried Cabbage 8 slices uncooked bacon 2 cups chopped onion 1½ pounds cabbage, cored and shredded 1 teaspoon (or to taste) salt ½ teaspoon (or to taste) freshly ground black pepper 1 ounce vinegar 1 tablespoon caraway seeds Chop bacon into tiny pieces. In a large skillet over medium-high heat, stir-fry bacon until crisp. Lower heat to minimum, add onion, and fry until onion is soft but not brown, about 5 minutes. Add shredded cabbage, and stir to distribute bacon and onions throughout. Increase the heat to medium, and cook cabbage for 15 minutes for a crispy result; increase cooking time if you prefer softer cabbage. Stir about every 5 minutes. Season with salt, pepper and vinegar. Stir in caraway seeds, and serve immediately.