Cabbage, Carrot and Bacon Stew
Rinse the cabbage, trim, cut out stalk and chop coarsley. Peel potatoes and carrots, rinse and cut into chunks. Peel the onions and cut into strips.
Fry bacon in a pan and until crispy. Drain on paper towels.
Add all vegetables to the pot, sauté briefly and fill with the broth. Add caraway seeds and simmer for about 25 minutes over medium heat. Season with salt and pepper, transfer to plates and top each serving with 1 slice of bacon. Serve with whole-grain bread, if desired.