Ingredients:

•      1¾ lb     Cabbage
•     ¾ cup     Onion, diced
•        1⁄3 lb    Bacon, thick cut
•       4 tbs    Vegetable Oil
•       3 tbs    White Wine Vinegar (5%)
•      ¼ cup    Beef Bouillon
•       1 tsp    Mustard, medium sharp, optional
•       1 tbs    Caraway Seed**
•       1 tbs    Salt
•                  Black Pepper and Salt to taste

** 1 tbs whole Caraway seeds can be substituted with a ¼ tsp Ground Caraway

Directions:
Clean, core and shred cabbage, place in a bowl and sprinkle with the salt.
Set aside for about 30 minutes.
Prepare onions.
Dice Bacon.
In a skillet fry the bacon over medium heat. Once brown, add the onions and saute until glassy.
Pour in the vinegar and bouillon and bring to a boil stirring constantly.
Add the oil, caraway, mustard, pepper and salt to taste.

Pour the hot dressing over the cabbage, toss well and let marinade for about 2 hours.

Stir well before serving and add salt and pepper if needed.

Adjusted and translated from the German language site:
https://www.bayerische-spezialitaeten.net/rezepte/bayerischer-krautsalat.php