Red Cabbage with Caraway Seeds

Red Cabbage with Caraway Seeds
Altered from Saveur, Issue #22
1⁄4 lb. smoked slab bacon, diced 6 baby leeks, thinly sliced, roots and dark green tops composted 1 large head red cabbage, cored and shredded 2 tsp. caraway seeds 1 bay leaf 2 cloves garlic, peeled and minced Salt and freshly ground pepper 3 1⁄4 cups dry white wine 1 tbsp. honey 1⁄4 cup white wine vinegar
Cook bacon in a large deep skillet over low heat until crisp, about 10 minutes. Increase heat to medium-low, add baby leeks, and cook, stirring occasionally, until onions are soft, about 10 minutes.
Add cabbage and cook, stirring frequently, for 5 minutes, then add caraway seeds, bay leaf, and garlic. Season with salt and pepper and cook, stirring, for 5 minutes. Increase heat to medium; add wine, honey, and vinegar; and simmer, stirring occasionally, until cabbage is soft and cooking liquid has evaporated, about 1 hour. (Add water if liquid evaporates too quickly and cabbage begins to stick to skillet.)
Remove cabbage mixture from heat, transfer to a large bowl, cover, and refrigerate overnight to allow flavors to blend. To serve, warm cabbage mixture over low heat, adjusting seasoning with salt, pepper, and vinegar if necessary.