coleslaw

Ingredients for 4 servings:

• 500 g white cabbage
• 2 tsp, leveled salt
• 2 small onions
• 100 g bacon, diced
• some oil for frying
• 3 tbsp sunflower oil
• 2 tbsp vinegar (herb vinegar)
• 1 tbsp caraway seeds
• salt and pepper
• some sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 day 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 day 1 hour 40 minutes

Remove the coarse outer leaves from the white cabbage. Cut the cabbage into quarters, wash, remove the stalk, and shred the leaves. Knead the shredded cabbage with 2 teaspoons of salt and let stand for about an hour. Drain off any liquid. Heat the oil in a pan, fry the diced bacon until crispy, and then let it cool. In a suitable bowl, mix the oil with the vinegar. Add the diced onion and season with salt, pepper, sugar, and caraway. Toss the white cabbage with the dressing and sprinkle the diced bacon on top. Let the coleslaw sit for 24 hours. This is when it tastes best. We like to eat it with traditional roast pork.