KRAUTSALAT  

Coleslaw

800 g white cabbage
150 g bacon
1 tsp. lard
2 tbsp. cumin
150 ml white wine vinegar
2 tbsp. powdered sugar
150 ml oil
salt

 

 

Remove the outer leaves from the cabbage, halve the cabbage and remove the stalk. Cut cabbage into thin strips and place in a bowl. Dice Bacon and fry in lard. Add salt, vinegar, cumin and sugar, bring to a boil and stir in the oil. Mix cabbage with the marinade.

 

   
     
 

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