INGREDIENTS

INSTRUCTIONS

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.
Re-formatted for Meal-Master by:  Nancy Filbert {*Prodigy Service ID#
LRCE87A} January, 1996.
Posted to MM-Recipes Digest V4 #170 by "Griff" <wgriffin@ix.netcom.com> on
Jul 2, 1997

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