If necessary, remove the outer leaves of the cabbage. Quarter and remove the stem. Shred into fine strips and place in a large bowl.
Boil some water (enough to fully submerge the cabbage) and pour it over the cabbage. Leave to soak for about 2 minutes.
Pour the cabbage into a colander and drain well. Squeeze the water out thoroughly with your hands, then place in a fresh bowl.
Warm up the oil in a pan and saute the onions until golden brown. Sprinkle with the sugar and caramelize over low heat.
Deglaze the pan with the water and vinegar, bring to a boil, and allow to reduce a bit. Pour over the cabbage while it’s still hot. Season with salt, pepper, and caraway seeds. Mix thoroughly and set aside to cool.
Before serving, cut the bacon into fine strips or small cubes. Saute in a dry pan until crispy. Sprinkle over the salad and serve immediately, while the bacon is still warm.