Parboiled White Coleslaw(Gebruehter Weisskrautsalat)

* Exported from MasterCook *

Parboiled White Coleslaw (Gebruehter Weisskrautsalat)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : German

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 2 lb cabbage head
white pepper
3 Tbsp mild vinegar -- (3 to 4)
1 sm Pinch of sugar
7 Strips
medium-lean bacon -- cut
into small squares
salt and freshly ground

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 (66 min left), (H)elp, More? 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 diced 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 (66 min
left), (H)elp, More? 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



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