HOT CABBAGE SALAD (WARMER KRAUTSALAT)
This German recipe can be served as a first-course salad or as a vegetable side dish with grilled or roast meat. The success of this easy salad depends on the bacon and vinegar being very hot when poured over the cabbage.
1 head cabbage (white or red)
salt
boiling water
4 slices bacon; diced
1/4 cup red wine vinegar
ground black pepper to taste
1/4 tsp caraway seed
Shred cabbage; drain well. Place drained cabbage in a large bowl, sprinkle with a little salt, cover completely with boiling water, cover bowl and let stand 1 hour.
In a skillet, fry bacon until crisp.
In a small saucepan, heat vinegar until hot.
Drain cabbage and place in a bowl or on individual plates. Pour hot vinegar over cabbage. Season with salt, pepper, and caraway seeds. Add bacon and drizzle with hot bacon fat. Serve at once.
Servings: 4 to 6
Source: The Original Baltimore Neighborhood Cookbook by Irina Smith and Ann Hazan
This German recipe can be served as a first-course salad or as a vegetable side dish with grilled or roast meat. The success of this easy salad depends on the bacon and vinegar being very hot when poured over the cabbage.
1 head cabbage (white or red)
salt
boiling water
4 slices bacon; diced
1/4 cup red wine vinegar
ground black pepper to taste
1/4 tsp caraway seed
Shred cabbage; drain well. Place drained cabbage in a large bowl, sprinkle with a little salt, cover completely with boiling water, cover bowl and let stand 1 hour.
In a skillet, fry bacon until crisp.
In a small saucepan, heat vinegar until hot.
Drain cabbage and place in a bowl or on individual plates. Pour hot vinegar over cabbage. Season with salt, pepper, and caraway seeds. Add bacon and drizzle with hot bacon fat. Serve at once.
Servings: 4 to 6
Source: The Original Baltimore Neighborhood Cookbook by Irina Smith and Ann Hazan
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