Cabbage and bacon salad according to Grandma Hilde

Ingredients for 6 servings:

• 1 pointed cabbage
• 1 tsp salt for the cooking water
• 1 tsp juniper berries
• 1 tsp all-spice
• 1 tsp peppercorns
• 80 g smoked bacon
• 1 m.-sized vegetable onion(s)
• 2 tbsp vinegar essence
• 1 tbsp salt, more if needed
• 2 tbsp sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Remove the outer leaves and any soil from the pointed cabbage, halve it, and remove the stalk. Then, starting at the tip, cut the cabbage crosswise into strips, then cut these into thirds lengthwise so that the strips are roughly bite-sized. Place the strips in a large pot, cover with water, and season with salt. Add the spices (I put them all together in a tea bag or tea infuser first). Put the lid on and bring the water to a boil on high. Once it’s bubbling, reduce the heat slightly and cook the cabbage with the lid closed until the strips are slightly translucent and soft. This will take about 15-20 minutes. While the strips are cooking, cut the smoked bacon into thin, horizontal slices along the rind. Then cut the slices along the rind, carefully cut into thin strips, and then into very fine cubes. This is easiest with a very sharp knife. Fry the bacon cubes in a small pan on high heat until the fat has rendered and the cubes are crispy. Stir occasionally, then remove from the heat to cool. Finely dice the onion and place it in a large bowl. Drain the pointed cabbage strips in a sieve, rinse briefly with cold water, and add them to the bowl with the diced onion. Pour the warm fat and bacon over the mixture. It may sizzle/splash. Add the vinegar, salt, and sugar and mix everything together (I recommend adding 1 tablespoon of each the first time you try this recipe and gradually work your way up to your individual taste). The salad is perfect when it’s hearty and sour with a subtle sweetness. The salad can be eaten immediately, while still warm. I love it on its own or with oven-baked chicken thighs, potato dumplings, and gravy. If you keep the salad in the refrigerator, take it out about an hour before eating, as the fat will solidify again in the cold, which can make the salad slightly greasy/crunchy.