Summary

Ingredients

• 1 head pointed cabbage or white cabbage
• 80 g pork belly, smoked, diced
• butter
• salt

For the marinade:

• 3 tablespoon apple cider vinegar
• 3 tablespoon balsamic vinegar, white
• 10 tablespoon rapeseed oil
• 3 tablespoon, leveled sugar
• 0.5 teaspoon ½ mustard, medium hot
• Chili, from the mill, alternatively cayenne pepper
• Caraway seeds, ground or whole
• Black pepper from the mill

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Instructions

1. For the coleslaw lightly fry the bacon in butter. Salt the finely grated or chopped cabbage and knead vigorously until you notice that it becomes softer. Every now and then, try the salted, raw cabbage to see if it already has enough salt. Then let stand for about 30 minutes.
2. In the meantime, pour the vinegar, oil and some caraway seeds (to taste), chilli, pepper, sugar and mustard into a tall vessel and then mix with the hand blender.
3. When the 30 minutes have passed, pour the marinade over the cabbage and mix well. Add the bacon and the fat and mix again.
4. It can be strongly seasoned, because when the salad goes through, that is put into perspective again.
5. If you like it vegetarian, leave out the bacon. I often do too. The coleslaw tastes very good anyway.
6. Goes well with roast pork, jellyfish, neck piece, etc.