Halve the cabbages and core them. Slice into thin strips. In two separate pots of boiling water, blanch each type of cabbage for 5 seconds and drain immediately.

In a large skillet, render the bacon until golden brown.Drain the bacon on paper towels, and reserve. Add the cabbage to the skillet and cook, tossing over moderate heat, to coat it with the rendered fat.Add the caraway seeds. Fold in the sour cream and season to taste. Toss and cook until the cabbage is tender. Fold in the bacon pieces and serve.