Recipe - Gebruehter Weisskrautsalat (Coleslaw)

1 2lb cabbage head
White pepper
3 (up to)
4 tablespoon Mild vinegar
1 pn (small) sugar
7 Sticks mediumlean bacon;
cut into small squares
Salt and freshly ground
black pepper

Date: Fri, 22 Mar 1996 08:56:00 0500

From: kmeade@ids2.idsonline.com (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 minced 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 1/3 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. 1.10

MCRECIPE@MASTERCOOK.COM

MASTERCOOK RECIPES LIST SERVER

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.