Remove core and outer leaves from cabbage. Shred leaves finely with a knife or grate with a cheese grater.
Place 2 litres water in a large saucepan with 1 teaspoon salt and the caraway seeds. Bring to a boil. Add shredded cabbage; cook 2 minutes. Pour cabbage into a colander; refresh under cold running water. Leave to drain and cool completely.
Heat 1 tablespoon oil in a heavy–based pan over high heat. Add bacon and cook on all sides until crisp. Combine bacon and cabbage in a serving bowl.
Whisk remaining 2 tablespoons oil, vinegar, a little salt, pepper and the sugar in a bowl until well combined. Stir vinaigrette into salad. Place in refrigerator, covered, 45 minutes to allow flavours to develop.
Just before serving, taste salad and adjust seasonings. Serve garnished with chopped and whole chives.