Cabbage Wedges with Tangy Hot Dressing

One year I hosted a huge St. Patrick's Day party and made a beautiful spread for the meal. I discovered 2 new cabbage recipes that year. Cabbage is one of those things that I absolutely love. There is no such thing as a bad cabbage dish but I am still one who makes the same few recipes over and over again. When cabbage goes on sale, I buy at least 10 pounds. Cabbage stores wonderfully in the fridge (often for a couple months) and is very versatile. I often chop it up and fry it with bacon.
Anyway, this recipe is one that is simple and offers a slight alternative to the every day cabbage.
Cabbage Wedges with Tangy Hot Dressing
1 slice bacon, cut crosswise into 1/4-inch strips
2 teaspoons cornstarch
2/3 cup unsweetened apple juice
1/4 cup cider or red wine vinegar
1 tablespoon brown sugar
½ teaspoon caraway seeds
1 green onion, thinly sliced
½ head red or green cabbage (about 1 pound), cut into 4 wedges
Cook bacon in large skillet over medium heat until crisp. Remove bacon with slotted spoon to paper towel; set aside. Meanwhile, dissolve cornstarch in apple juice in small bowl. Stir in vinegar, brown sugar and caraway seeds; set aside. Add onion to hot drippings in skillet. Cook and stir until onion is soft but not brown.
Place cabbage wedges, flat side down, in skillet. Add cornstarch mixture to skillet. Cook over medium heat 4 minutes. Carefully turn over cabbage wedges. Cook 6 minutes or until cabbage is fork-tender and dressing is thickened.
Remove cabbage to cutting board; carefully cut away core. Transfer to warm serving plates. Pour hot dressing over cabbage wedges. Sprinkle with bacon pieces. Garnish as desired. Serve immediately.