Gebruehter weisskrautsalat (coleslaw)

8 Servings

Ingredients

Quantity Ingredient
1 2-lb cabbage head
White pepper (up to)
4 tablespoons Mild vinegar
1 pinch (small) sugar
7 Sticks medium-lean bacon; cut into small squares
Salt and freshly ground black pepper

Directions

Date: Fri, 22 Mar 1996 08:56:00 -0500 From: kmeade@... (The Meades)

Parboiled White Coleslaw (Gebruehter Weisskrautsalat) Cut the cabbage into quarters, remove the stem and tough outer leaves, and grate coarsely. Add the grated cabbage to 4 quarts of boiling salted water and bring to a boil. After 2 to 3 minutes, put in a colander to drain; shake it dry; press out the remaining liquid. While the cabbage is still lukewarm, put it into a salad bowl, sprinkle with vinegar, and mix well.

Allow this to sit for several minutes.

Shortly before serving, cook the diced bacon until the fat has been rendered and pour the entire contents of the skillet (fat and bacon) over the salad. Season to taste with salt, white pepper, and a little sugar.

Makes 4 cups. (Note: If using red cabbage, add a Tbsp vinegar to the boiling water before adding the shredded cabbage. This will set the color of the cabbage. With red cabbage, many people prefer to substitute ⅓ cup salad oil for the bacon, which should be sprinkled cold over the still lukewarm cabbage.)

From: THE CUISINES OF GERMANY by Horst Scharfenberg, Simon & Schuster/Poseidon Press, New York. 1989 Posted by: Karin Brewer, Cooking Echo, 11/93 Converted by MMCONV vers. 1⅒ MC-RECIPE@...

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