Halve the white cabbage, cut out the stalk and remove the outer leaves. Then slice the cabbage into fine strips.
Peel the onion and cut into fine strips. Place in a bowl with the cabbage.
Roughly chop the caraway seeds with a bit of the oil on a board. The oil prevents the caraway seeds from jumping off.
Heat 1 tablespoon of oil in a pan and fry the bacon until crispy. Take out the bacon and let the fat drip off on a paper towel.
For the marinade, put the remaining oil, vinegar, spices, sugar, bacon, horseradish and salt in a saucepan and bring to the boil. Then pour the liquid over the salad and mix well.
The salad should steep for about 60 minutes before serving. It`s best to season again before serving.