Quick Bavarian-style coleslaw with caraway and bacon

Ingredients for 8 servings:

• 1 kg white cabbage salad with peppers, ready-made (refrigerated section)
• 125 g bacon cubes
• 2 small onions
• n. B. Vegetable stock cubes, approx. 1 – 2
• 2 tsp, heaped caraway seeds
• 2 tsp, heaped mustard, hot or medium hot
• 4 tbsp white wine vinegar
• 5 tbsp rapeseed oil
• pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 5 minutes; Total time approx. 3 hours 25 minutes

Ready-made coleslaw delicious and easily refined

Empty the coleslaw (a very simple one from the discount store with no many ingredients) out of the packaging into a sieve and let it drain, reserving the liquid. Measure out 200 ml of the liquid and bring to a boil with 1-2 vegetable stock cubes. Fry the bacon cubes over low heat until the fat renders. Meanwhile, dice the onions, add them to the bacon, and fry everything. Then deglaze with the stock and white wine vinegar, scraping up any juices from the bottom of the pan. Add the caraway seeds, mustard, and rapeseed oil, mix everything together, and bring the marinade to a boil briefly. Then pour the mixture over the cabbage and mix to combine. Cover and let it stand at room temperature for at least 3 hours. Season with pepper before serving and adjust the seasoning to taste. Salt is not necessary, as the stock cubes already provide the salt.