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Warm Cabbage Salad |
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| Category: | Entrée |
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| Source: | Ich koche für mein Leben gern (Brandstätter Verlag, 2010) |
| Description: | Crispy bacon gives cabbage salad depth and texture. Christine Saahs, an owner of the family-run Nikolaihof Winery in Austria, shares her recipe, which is included in her cookbook Ich koche für mein Leben gern (Brandstätter Verlag, 2010). |
| Number of Servings: | 4-6 |
| Ingredients: | 1 medium white cabbage (1½ pounds), finely sliced 2 tablespoons white wine or apple cider vinegar 1 teaspoon caraway seeds, chopped 1 teaspoon salt ½ teaspoon freshly-ground pepper 2 ounces bacon, approximately 3 strips |
| Directions: | Using a large pot, bring water to a rolling boil. Add cabbage. Lower temperature and simmer for 30 minutes, or until cabbage is soft.
While cabbage is cooking, place bacon in a heavy skillet over medium heat. Cook until just crispy. Transfer to a paper towel-lined plate. When bacon is cool enough to handle, coarsely chop into small pieces. Once cabbage is cooked, use a colander to strain off liquid. Place cabbage in a nonreactive bowl. Add vinegar, caraway seeds, salt and pepper. Add chopped bacon and combine. Taste salad and adjust vinegar and seasonings, if needed. Transfer to platter and serve warm. |
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