Ingredients

• 4 slices bacon
• 2 tablespoons unsalted butter
• 1 large shallot, thinly sliced (about 1/3 cup)
• 1/2 teaspoon caraway seeds
• 2 pounds red cabbage, cored, quartered and thinly sliced
• 1/4 cup apple cider vinegar
• Kosher salt and freshly ground black pepper

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Instructions

1. Line a large heatsafe plate with 4 sheets of paper towels. Lay the bacon slices side-by- side on top of the paper towels, then top with 2 additional sheets of paper towels. Microwave on high for 5 minutes. Check the bacon to see if it is cooked through and crispy. If not, cook in 1-minute intervals until the bacon is crispy. Reserve.
2. Put the butter, shallot and caraway seeds into a large heatsafe glass bowl. Microwave on high for 1 minute to melt the butter. Add the cabbage, apple cider vinegar, 1 1/2 teaspoons salt and 1/4 teaspoon pepper to the melted butter and stir to combine. Cover with a vented lid or plastic wrap with 6 small holes poked in it. Microwave on high for 5 minutes. Carefully uncover and stir the cabbage. Cover again and cook, stirring every 5 minutes, until the largest parts of the cabbage are wilted and tender, 10 to 15 additional minutes.
3. Use a pair of tongs to transfer the cabbage to a serving platter; discard any extra liquid in the bowl. Roughly chop the bacon and sprinkle over the cabbage. Serve immediately.