Recipe - Hot Cabbage Salad - {warmer Krautsalat}

1 White or red cabbage head
Salt
Boiling water
4 sl Bacon; minced
One fourth cup Red wine vinegar
Pepper; to taste
One fourth teaspoon Caraway seed

Shred and wash the cabbage; drain very well. Place drained cabbage in a
large bowl, sprinkle with a little salt, cover completely with boiling
water, cover bowl and let stand 1 hour.
In a skillet, fry bacon until crisp.
In a small saucepan, heat vinegar until hot.
Drain cabbage and place in a bowl or on individual plates. Pour hot
vinegar over cabbage. Season with salt, pepper, and caraway seeds. Add
bacon and drizzle with hot bacon fat. Serve at once. This recipe serves 4
to 6.

Comments: This German recipe can be served as a firstcourse salad or as
a vegetable side dish with grilled or roast meat. The success of this easy
salad depends on the bacon and vinegar being very hot when poured over the
cabbage.

Recipe Source: THE ORIGINAL BALTIMORE NEIGHBORHOOD COOKBOOK by Irina Smith
and Ann Hazan (c) 1991.
Camino Books, Philadelphia, PA 243 pages $11.95.
As reprinted in the Mar/Apr, 1992 issue of Cookbook Digest.

Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service ID #
JPMD44A} on 12121995.

Reformatted for MealMaster by: Nancy Filbert {*Prodigy Service ID#
LRCE87A} January, 1996.

Posted to MMRecipes Digest V4 #170 by "Griff" wgriffin@ix.netcom.com on
Jul 2, 1997