Low German variation of a spicy red cabbage salad from Fiefhusen in Schleswig-Holstein

Ingredients for 4 servings:

• 150 g streaky smoked bacon, cut into small cubes
• 2 medium-sized onions, finely diced
• 125 ml meat broth
• 6 tbsp apple cider vinegar
• n. B. Sea salt and black pepper, freshly ground
• 3 tbsp brown sugar
• 1 vanilla pod(s)
• 500 g red cabbage, fresh, finely sliced
• 50 g almond sticks
• ½ tsp caraway seeds, whole

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

Holstein is the largest cabbage-growing region in the world. Here’s a recipe in High German and Low German. Multicultural.

ORIGINAL PLATT First you cut the bacon into small cubes and put them in a hot pan and fry them until they are really crispy. After that you put the cubes of onions, then the caraway seeds and the vanilla pod and fry the onions until translucent, but not too brown. Now deglaze with the stock and the egg and season with salt, pepper and sugar. And again with the vanilla pod. You can rinse and put it back in the cupboard. In the meantime you can briefly smoke the red cabbage. Cut it out with the stalk and then grate it thoroughly. The cabbage is now in the bowl. And when you have dried the marinade you can serve it over there. Fold it down thoroughly and then let it simmer for another quarter of an hour, stir it in again and season with salt and pepper. Now add the salt and pepper to the pan and add the almonds to the hot pan and let them brown a little. Add the peppers and let it cool. Now place the salt on the plate and sprinkle with parsley and the toasted almonds. Now tell you and your guests that it tastes good. HIGH GERMAN First, cut the bacon into cubes and add it to the hot pan to fry until the bacon cubes are nice and crispy. Then add the diced onions, caraway seeds and vanilla pod and fry for a while until the onions are nice and translucent but not yet brown. Now deglaze with the stock and vinegar and season with salt, pepper and sugar. Remove the vanilla pod, rinse, and reuse it if necessary. In the meantime, trim the red cabbage. Cut out the stalk and grate the cabbage using the finest setting of a food processor. Place the cabbage strips in a salad bowl. Pour the marinade over them, mix thoroughly, and let them stand for a quarter of an hour. Mix thoroughly again and season with salt and pepper. Now it’s time to brown the almonds in a hot pan and then remove them from the heat to cool. Arrange the salad on plates and serve sprinkled with parsley and toasted almonds. And now, enjoy!