1Cook bacon, set aside on paper towels to drain.
2Bring 1/4 cup water and 1/2 tsp salt to boil in 3 quart saucepan.
3Boil cabbage and 1/2 onion, covered, until crisp/tender, about 6-7 minutes. Drain well.
4While cabbage cooks, sauté the other half of onion in bacon drippings until golden.
5Crumble bacon. Place cabbage, bacon and sautéed onion in 2 quart baking dish.
6Mix cream, salt, pepper and caraway seeds together and pour over cabbage.
7Bake, covered, at 350 for 30 to 35 minutes or until cream has thickened, stirring once during cooking.