in Austria

Bacon and coleslaw

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Ingredients for 4 servings:

  • 600 g white cabbage, sliced
  • salt and pepper
  • 100 g bacon (belly bacon)
  • 4 tbsp vinegar (apple cider vinegar)
  • 125 ml water
  • Caraway, whole
  • 7 tbsp oil
  • Chives, finely chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Season the finely chopped white cabbage with salt and pepper, knead thoroughly, and let it sit for half an hour. Cut the bacon into small cubes and fry it in a pan until crispy. Deglaze with apple cider vinegar and water, then pour over the cabbage. Mix in the caraway seeds and oil. Sprinkle with chives to serve. Tip: I don’t like caraway seeds much, so I just use crushed caraway seeds. This salad goes perfectly with Schlutzkrapfen (a kind of dumpling).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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