Prepare the Cabbage: Start by finely shredding the white cabbage. You want thin, even strips for the best texture. A mandolin is best here. They're inexpensive and extremely versatile in the kitchen. Just be careful! A brand new one is extremely sharp. The knife is literally a large razor blade!

Place the shredded cabbage in a large bowl, sprinkle with 1 tablespoon of salt, and toss to combine. Let the cabbage sit for about 20-30 minutes. This process draws out some of the moisture, softens the cabbage, and seasons it lightly.

Cook the Bacon: While the cabbage is resting, cook the smoked bacon in a skillet over medium heat until it’s crispy and golden brown. Once cooked, remove the bacon from the pan and set it aside, leaving the rendered fat in the skillet. The bacon fat will be used to sauté the onions and add depth of flavor to the dressing.

Sauté the Onions: Add the finely diced onion to the skillet with the bacon fat. Sauté the onions over medium heat until they become translucent and soft, about 5 minutes. The onions should take on a bit of the bacon’s smokiness, which will infuse the entire dish with a subtle, savory flavor. The onions don't need to be brown, a little color is fine. After they are cooked and softened, add the sugar and dissolve in the pan.

Prepare the Dressing: Once the onions are ready, carefully add the white wine vinegar and vegetable broth to the skillet. Stir to combine, scraping up any bits of bacon or onion stuck to the bottom of the pan. This will deglaze the skillet and bring all those delicious flavors into the dressing. Remove the skillet from the heat and let the mixture cool slightly.

Assemble the Salad: Rinse the salted cabbage under cold water to remove any excess salt, then drain it well and squeeze out any remaining water. Transfer the cabbage to a large mixing bowl. Pour the dressing over the cabbage, add the crushed caraway seeds, and season with salt and pepper to taste. Stir everything together until the cabbage is evenly coated with the dressing.

Finish with Chives and Bacon: Finally, fold in the finely chopped fresh chives and the crispy bacon pieces. The chives add a burst of fresh, herbal flavor that brightens the dish, while the bacon brings a satisfying crunch and smokiness.

Serve and Enjoy: Bavarian Krautsalat mit Speck is best served fresh, but it can also be made a few hours ahead and refrigerated until ready to serve. If you’re making it ahead of time, give it a quick toss before serving to redistribute the dressing.