|
1 head white cabbage
1 cup (8 oz)vegetable broth (stock)
10 tablespoons herb vinegar
1 tsp caraway seeds
9 oz diced bacon
salt
freshly ground black pepper
1. Cut the white cabbage in half. Remove the stalky end
and cut into thin strips. Then blanch briefly in
slightly salted boiling water, remove, and drain. Put
in a salad bowl while still hot.
2. Bring the vegetable broth to a boil with the vinegar and
caraway seeds. Pour over the cabbage and stir.
3. Fry the diced bacon in a pan until crisp and stir into
the salad. Season with salt and pepper.
4. Cover the bowl and leave the salad to stand for 1 to 2
hours.
N/A
|
