Warm potato and coleslaw

Ingredients for 4 servings:

• 500 g potatoes, waxy
• ½ small head of white cabbage
• 100 g bacon (belly bacon), diced
• 2 small onions
• 1 tbsp caraway seeds
• 3 tbsp oil
• 4 tbsp vinegar
• salt and pepper
• Sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Cook the potatoes with the caraway seeds in salted water. Meanwhile, trim and finely grate the cabbage. Slowly fry the bacon in a deep pan without any fat; it shouldn’t get too crispy. Add the oil first, then the cabbage. Sauté the bacon over low heat. Finely chop the onions and, if desired, sauté them with the cabbage for the last 5 minutes. This isn’t necessary; if you prefer them raw, add them raw at the end. Peel the potatoes, slice them, and toss them with the cabbage. Add the raw onions, if desired, and season the salad with vinegar, salt, pepper, and sugar. This salad is just as delicious with a hearty roast pork as it is with fried fish.