Summary

Ingredients

• 750 g white cabbae
• 1 teaspoon salt
• 100 g bacon, streaky
• 1 small onion (s)
• 3 tablespoon white wine vinegar
• liter ⅛ vegetable stock
• 0.5 tablespoon ½ caraway seeds, whole or ground
• 1 teaspoon mustard, hotter
• 4 tablespoon oil
• Pepper, black

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Instructions

1. Quarter the cabbage, clean, wash and cut into fine strips. Mix with salt and leave covered until the other ingredients are ready.
2. Dice the bacon and fry over low heat, turning frequently, until the fat comes out; he shouldn`t get a tan. Peel the onions, chop them finely, add them and fry them until translucent while stirring. Add the vinegar and stock and bring to the boil, stirring until the roasting matter dissolves. Stir in the caraway seeds, mustard and oil.
3. Mix the cabbage with this marinade and let it steep for about 3 hours at room temperature.
4. Season the coleslaw with plenty of pepper from the mill and season again with salt.