CABBAGE SALAD (AUSTRIAN)

1 head white (green) cabbage (1 1/2 lb)
salt
sugar
caraway seeds (ground if preferred)
pepper
white wine vinegar
vegetable oil
1/2 cup chopped bacon (optional)

TO PREPARE THE CABBAGE:
The cabbage should be finely shredded so that it is easy to chew. Add 1 tablespoon salt and mix well. Let stand for 15 minutes and then start to squeeze the cabbage and mix again. The salt makes the cabbage "weep" as we say; the cabbage releases water so that by squeezing the cabbage with your hands it becomes a little more tender.

SEASONING:
Caraway seeds are used often in cabbage dishes for a better digestion of the cabbage. It is usually used whole but can also come ground. I add a spoonful of sugar to every salad (and to almost every savory dish--obversely, I almost always add a pinch of salt to sweet dishes.)

VINEGAR AND OIL:
I have tried balsamic vinegar for this salad, but can't recommend it. White wine vinegar or apple vinegar is best, but it is up to you. Add vinegar, water if needed and oil, mix well and let this cabbage salad stand for another 30 minutes so it can absorb the flavors.

VARIATIONS:

WARM CABBAGE SALAD WITH BACON:
Instead of adding the oil to the salad you could instead saute some chopped bacon, which will let release fat as it heats and then mix it with the cabbage salad. Do this only shortly before serving and let the bacon bits get really crunchy for a better taste and those crunchy little bits in the salad. Tastes awesome !

Or you could saute chopped onion 'til it is crunchy and then add the whole of the marinated cabbage salad with all the marinade. Bring this mixture to a boil and keep moderately warm for serving. Serve lukewarm. This "warm bacon cabbage salad," as it is called here in Austria, goes well with roast pork or roast goose.

Makes 8-10 side dish salads
Adapted from Source: Bernhard Baumgartner