4ozvenison bacon about 1 heaping ½ cuproughly diced
1teaspoonlightly toasted wild caraway seed
2tablespoonslard or cooking oil
½medium onionthinly sliced, about ½ cup
1teaspoonkosher salt
¼cupmeat stock or water
1small clove garlic finely chopped or grated
Instructions
Cut the cabbage into quarters or wedges, then shave, (hold onto the root) on a mandoline or use a sharp knife.
Sweat the bacon in the oil on medium high heat until beginning to crisp. If you want it crisp, you can remove the bacon and add it back at the end.
Add the onion and sweat for three minutes. Do not allow the onion to color. Add the garlic and cook for two minutes more on medium heat. Add a splash of water or stock if it threatens to caramelize.
Add the cabbage, stock, caraway and salt, cover, bring the mixture to a simmer then turn the heat to low, and cook, stirring occasionally for 15 minutes*, or until the cabbage is tender, but not mushy. Double check the seasoning for salt and adjust until it tastes good to you, then serve.
Notes
Cooking time
Other recipes may call for cooking the cabbage as long as 30 minutes, but I find this too mushy for my tastes.
On the Bacon
Regular pork bacon will work here too, but you'll want to render it crisp longer than you would the venison version.