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Parboiled White Coleslaw (Gebruehter Weisskrautsalat)

Parboiled White Coleslaw (Gebruehter Weisskrautsalat) is built on Cabbage Head, Mild Vinegar, and Lean Bacon Cut Into Small Squares. Serves 4. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1
• 3
• 7 strip

Method (preview)

1. 1

   Cut the cabbage into quarters, remove the stem and tough outer leaves, and grate coarsely.

2. 2

   Add the grated cabbage to 4 quarts of boiling salted water and bring to a boil.

3. 3

   After 2 to 3 minutes, put in a colander to drain; shake it dry; press out the remaining liquid.

4. 4

   While the cabbage is still lukewarm, put it into a salad bowl, sprinkle with vinegar, and mix well.

5. 5

   Allow this to sit for several minutes.

6. 6

   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.

7. 7

   Season to taste with salt, white pepper, and a little sugar.