Heat olive oil in a large saucepan over medium-high heat.

Add the bacon, onion, bell pepper and garlic.

Saute for 3 to 4 minutes or until bacon is beginning to brown.

Add the caraway seeds and cook for one additional minute.

Add the cabbage and chicken broth to the saucepan and bring to a boil.

Reduce the heat and simmer, covered, until the cabbage is wilted – about 5 minutes.

Remove the cover and cook another 15-20 minutes or until cabbage is tender.

Add salt and pepper to taste.