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Parboiled White Coleslaw (Gebruehter Weisskrautsalat)

A home-style Parboiled White Coleslaw (Gebruehter Weisskrautsalat) made with Cabbage Head White Pepper, Mild Vinegar, and Sm Pinch Of Sugar. Serves 1. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1
• 3
• 1

Method (preview)

1. 1

   Medium-lean bacon -- cut

2. 2

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

3. 3

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

4. 4

   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.

5. 5

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

6. 6

   Allow this to sit for several minutes.

7. 7

   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.

8. 8

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