This is a fine autumn salad. Granny Smith and other similarly tart apples work especially well here, though any cooking apple will do.
Cook in a large skillet over low heat until crisp:
      6 slices thick-cut bacon
Drain the bacon on paper towels and crumble. Add to the fat in the skillet:
      3 tablespoons cider vinegar
      2 tablespoons water
      1 tablespoon light or dark brown sugar
      1 teaspoon caraway seeds, lightly crushed
      Salt to taste
Bring to a boil, reduce the heat to a simmer, and stir in:
      3 cups finely shredded red or green cabbage
      1 large cooking apple, peeled, cored, and grated
Simmer for 2 minutes. Serve hot, garnished with the bacon.