To complement the reddish-purple hue of the cabbage, select a red-skinned plum, such as Santa Rosa, or a deep-purple to black-skinned variety, such as Friar. Serve with ham, pork loin, or roast chicken.
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from skillet; crumble. Add onion to bacon drippings in skillet; sauté 5 minutes. Add cabbage, plums, vinegar, and caraway seeds; reduce heat, and cook 20 minutes until cabbage is tender, stirring occasionally. Add bacon, sugar, and pepper; cook an additional 10 minutes.
I was able to turn this into a main dish with the addition of chopped, pan-fried ham. I had some fried cabbage to use and some ripe plums, so it was easy to put together. I omitted the bacon and caraway seeds and served lima beans on the side. I'm not a huge fan of cabbage but this was a good way to use it up and a nice alternative to the cliche cole slaw.
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