INGREDIENTS

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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