Summary

Ingredients

• 1.2 kg white cabbage
• 2 small onions
• 500 ml vegetable stock
• 15 tablespoon vinegar, (white wine vinegar)
• 10 tablespoon oil
• 1 tablespoon caraway seeds
• 1 tablespoon sugar
• 1 tablespoon salt
• 1 teaspoon sugar
• 2 tablespoon clarified butter
• 1 teaspoon mustard
• 200 g bacon
• 2 bell peppers, green

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Instructions

1. Remove the outer leaves from the cabbage, then cut or slice into fine strips.
2. Put the white cabbage with the salt in a bowl, knead very well and let it steep for about 30 minutes.
3. Fry the bacon in a pan, then pour the vegetable stock over it and keep it hot.
4. Cut the onions into fine cubes and then sauté together with the white cabbage in the clarified butter over low heat (until the cabbage is translucent all over).
5. Pour the hot vegetable stock over the cabbage and remove from the plate.
6. Make the dressing from the vinegar, caraway seeds, sugar, pepper and mustard and pour over the cabbage as well.
7. Now mix everything well and knead again properly.
8. Now add the oil and knead it again properly.
9. Let the coleslaw cool down and then put it in the refrigerator for 24 hours, stir or knead it from time to time.
10. About 5 hours before serving, cut the peppers into fine strips and mix in, then season again with vinegar, salt and pepper.