Beered up cabbage

I derived this recipe from Lennie's "Michael Symon's Drunken Cabbage#31824" but made significant changes to the recipe. I used what I had on hand. When I first made it, I didn't have any caraway seeds so I added it to the leftovers the next day. This dish comes out a little sweet but it is tasty. Cooked cabbage can tend to be a little "gassy" but I think the beer neutralizes that. This can be served as a side dish or eaten as a main dish.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 8  slices bacon, cut into 1/8 ths
• 1  small onion, sliced (more if desired)
• 1⁄2 large green cabbage, cored and sliced
• 1 (12 ounce) can beer
• 1 -2  tablespoon caraway seed (according to taste)
• 3  tablespoons prepared yellow mustard
• 2  tablespoons sugar
•  salt and pepper (to taste)

Directions

1. In a large skillet, fry bacon until it is almost crisp.
2. Add onion slices and saute until onion is tender.
3. Do not drain the bacon grease unless there is too much.
4. Add cabbage and stir until cabbage is well coated with the bacon mixture.
5. Pour beer into a 2 cup measuring cup Add caraway seeds, mustard, sugar, salt and pepper and stir until well mixed.
6. Mixture might get foamy.
7. Pour over the cabbage in the skillet and mix well with an egg spatula.
8. Cover with a lid and simmer until cabbage is tender (about 30 minutes).