1 White or red cabbage head
Salt
Boiling water
4 sl Bacon; diced
1/4 c Red wine vinegar
Pepper; to taste
1/4 ts Caraway seed
Shred and wash the cabbage; drain very well. Place drained
cabbage in a large bowl, sprinkle with a little salt, cover
completely with boiling water, cover bowl and let stand 1 hour.
In a skillet, fry bacon until crisp.
In a small saucepan, heat vinegar until hot.
Drain cabbage and place in a bowl or on individual plates. Pour hot
vinegar over cabbage. Season with salt, pepper, and caraway seeds.
Add bacon and drizzle with hot bacon fat. Serve at once. This recipe
serves 4 to 6.
Comments: This German recipe can be served as a first-course salad
or as a vegetable side dish with grilled or roast meat. The success
of this easy salad depends on the bacon and vinegar being very hot
when poured over the cabbage.
Recipe Source: THE ORIGINAL BALTIMORE NEIGHBORHOOD COOKBOOK by Irina
Smith and Ann Hazan (c) 1991.
Camino Books, Philadelphia, PA - 243 pages - $11.95.
As reprinted in the Mar/Apr, 1992 issue of Cookbook Digest.
Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service
ID # JPMD44A} on 12-12-1995.
