Apple And Cababge Recipe

"This is more typical of Pennsylvania Dutch cooking than anything else. The apples add a sweetness to the harsh taste of that old lifesaver, cabbage. This dish works well as an accompaniment to most meals."(Jeff Smith)

3 slices bacon, diced
1 large yellow onion, peeled and sliced
2 heads cabbage, cored and sliced as for sauerkraut
3 Granny Smith or other cooking apples, cored and sliced
1/2 tsp. whole caraway seeds
1/2 cup dry white wine
Salt and freshly ground black pepper to taste

Heat a large Dutch oven and saute the bacon until clear. Add the onions and saute until they barely begin to brown. Add the remaining ingredients and cook, covered, stirring often, until all is tender. Serves 6-8 as a vegetable dish.