Summary

Ingredients

• 1 small white cabbage, fully cleaned approx. kg
• 100 g bacon, mixed (pork belly)
• 1 medium onion (s)
• 2 teaspoons sugar, approx.
• 5 tablespoon vinegar, approx.
• 3 teaspoons salt, approx.
• some black pepper, ground
• some caraway, whole
• 300 ml water, warm

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Instructions

1. Dice the bacon and fry in a large saucepan, if it is too lean, add a little more fat. Finely dice the onion and fry a little, add the sugar and let it caramelize for a short time, then pour vinegar and approx. 300 ml of warm water and simmer the roast.
2. In the meantime, cut the cabbage in half, remove the stalk, outer and coarse leaf parts and divide into approx. 2 cm wide sections, then cut them into approx. 2 mm strips (noodle) - do not plane, this is too fine! Add the noodle-cut cabbage to the saucepan, season with salt, pepper and caraway seeds, cover and let simmer for approx. 45 minutes, stirring again and again. Season the salad to taste and let it sit on the switched-off plate for about 15 minutes.
3. At the beginning I don`t add all the salt and vinegar, I only add the seasoning when I taste it (tastes and ingredients are a bit different).
4. Serve the warm coleslaw without liquid, we serve it with roast pork with bread dumplings and potatoes.