Name: Parboiled White Coleslaw (Gebruehter Weisskrautsalat)
Ingredients: 1 2-lb cabbage head; White pepper 4 Tbsp mild vinegar; 1 sm Pinch of sugar; 7 Strips; Medium-lean bacon -- cut; Into small squares; Salt and freshly ground

It is greatly to be feared that there are multitudes in Christendom who verily imagine and sincerely believe that they are among the saved, yet who are total strangers to a work of divine grace in their hearts. It is one thing to have clear intellectual conceptions of God's truth, it is quite another matter to have a personal, real heart acquaintance with it. It is one thing to believe that sin is the awful thing that the Bible says it is, but it is quite another matter to have a holy horror and hatred of it in the soul. It is one thing to know that God requires repentance, it is quite another matter to experimentally mourn and groan over our vileness. It is one thing to believe that Christ is the only Savior for sinners, it is quite another matter to really trust Him from the heart. It is one thing to believe that Christ is the sum of all excellency', it is quite another matter to LOVE HIM above all others. It is one thing to believe that God is the great and holy One, it is quite another matter to truly reverence and fear Him. It is one thing to believe that salvation is of the Lord, it is quite another matter to become an actual partaker of it through His gracious workings.

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
	German	German	1	Servings

INGREDIENTS

1		2-lb cabbage head
		White pepper 4 Tbsp mild vinegar
1	sm	Pinch of sugar
7		Strips
		Medium-lean bacon — cut
		Into small squares
		Salt and freshly ground

INSTRUCTIONS

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 (66 min left), (H)elp, More? 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 (66 min
left), (H)elp, More?         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
Recipe By     :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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