INGREDIENTS

INSTRUCTIONS

Date: Fri, 22 Mar 1996 08:56:00 -0500  From: kmeade@ids2.idsonline.com
(The Meades)  Parboiled White Coleslaw (Gebruehter Weisskrautsalat)
Cut the cabbage into quarters, remove the stem and tough outer  leaves,
and grate coarsely. Add the grated cabbage to 4 quarts of  boiling
salted water and bring to a boil. After 2 to 3 minutes, put  in a
colander to drain; shake it dry; press out the remaining liquid.  While
the cabbage is still lukewarm, put it into a salad bowl,  sprinkle with
vinegar, and mix well. Allow this to sit for several  minutes.  Shortly
before serving, cook the diced bacon until the fat has been  rendered
and pour the entire contents of the skillet (fat and bacon)  over the
salad. Season to taste with salt, white pepper, and a little  sugar.
Makes 4 cups. (Note: If using red cabbage, add a Tbsp vinegar to the
boiling water before adding the shredded cabbage. This will set the
color of the cabbage. With red cabbage, many people prefer to
substitute 1/3 cup salad oil for the bacon, which should be sprinkled
cold over the still lukewarm cabbage.)  From: THE CUISINES OF GERMANY
by Horst Scharfenberg, Simon &  Schuster/Poseidon Press, New York. 1989
Posted by: Karin Brewer,  Cooking Echo, 11/93 Converted by MMCONV vers.
1.10  MC-RECIPE@MASTERCOOK.COM  MASTERCOOK RECIPES LIST SERVER  From
the MasterCook recipe list.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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