Boiled Veal Tongue with Warm Cabbage Salad

For the boiled veal tongue, rinse the tongue with cold water. Bring water to a boil in a large pot and add tongue vegetables, spices and herbs. Simmer over low heat for 1 hour. Then remove tongue and quench with cold water. Peel off the skin and put the tongue back into the cooking broth to keep it nice and warm.

For the cabbage salad, cut the cabbage head into fine strips, cut away the stalk. Bring salted water to a boil and blanch the cabbage in it (simmer briefly). Drain and allow to drain. Finely dice the bacon and fry it in a pan. If the bacon is not too fatty, add some lard. Mix the vinegar with the sugar.

Put the cabbage with the caraway seeds in a bowl, pour the vinegar over it and sprinkle the hot bacon cubes over it.

Slice the cooked veal tongue, place on warmed plates and sprinkle generously with freshly grated horseradish. Serve with the warm coleslaw.

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