Warm coleslaw

Ingredients for 5 servings:

• 100 g streaky bacon (belly bacon)
• 1 m.-sized onion(s)
• 2 tsp sugar, approx.
• 5 tbsp vinegar, approx.
• 300 ml water, warm
• 1 small white cabbage, cleaned approx. 1 kg
• 3 tsp salt, approx.
• some black pepper, ground
• some caraway, whole

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

White cabbage salad, side dish for roast pork

Dice the bacon and fry in a large pot. If it’s too lean, add a little more fat. Peel the onion, dice finely, and fry for a while. Add the sugar and let it caramelize briefly, then pour in the vinegar and about 300 ml of warm water and boil off the pan juices. In the meantime, halve the cabbage. Remove the stalk and the outer and coarse leaves and cut into about 2 cm wide sections. Then cut these into about 2 mm wide strips (noodle-like) – do not shave them, that’s too fine! Add the noodle-like cabbage to the pot, season with salt, pepper, and caraway seeds, and cover and simmer gently for about 45 minutes, stirring frequently. Season the salad to taste and let it simmer on the turned off heat for about another 15 minutes. Tips: I don’t add all the salt and vinegar at first, but add more seasoning when I’m tasting it (tastes and ingredients vary a bit). Serve the warm coleslaw without any liquid; we serve it with roast pork with bread dumplings and potatoes.