Coleslaw, White Cabbage Salad

Clean, rinse and finely slice the cabbage. Place in boiling salted water and cook until tender (the vegetables must still have bite). Drain in a colander and pour into a salad bowl.

Remove the skin from the onion and chop. Cut the bacon into thin slices and dice. In hot fat sweat the bacon cubes and the onion cubes until translucent, pour over the cabbage form and mix.

Dress the lettuce with a marinade of vinegar, oil, salt, pepper and caraway seeds. Pour hot clear soup over it, mix thoroughly one more time and let it stand for a while.

(Khb 11/97)

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