*  Exported from  MasterCook  *

          Parboiled White Coleslaw (Gebruehter Weisskrautsalat)

Recipe By     : The Cuisines Of Germany by Horst Scharfenberg, 1989
Serving Size  : 1    Preparation Time :0:00
Categories    : German

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      lb            Cabbage
                        White pepper
   3      tb            Mild vinegar -- up to 4 tb
   1      pn            Sugar
   7      sl            Medium-lean bacon --
                        - cut into small squares
                        Salt
                        Black pepper -- freshly ground

Cut the cabbage into quarters, remove the stem and tough outer
leaves, and grate coarsely. Add the grated cabbage to 4 quarts of
boiling salted water and bring to a boil. After 2 to 3 minutes, put
in a colander to drain; shake it dry; press out the remaining liquid.
While the cabbage is still lukewarm, put it into a salad bowl,
sprinkle with vinegar, and mix well. Allow this to sit for several
minutes. Shortly before serving, cook the diced bacon until the fat
has been rendered and pour the entire contents of the skillet, fat
and bacon, over the salad. Season to taste with salt, white pepper,
and a little sugar.

Yield: 4 Cups

Note:

If using red cabbage, add 1 tb vinegar to the boiling water before
adding the shredded cabbage. This will set the color of the cabbage.
With red cabbage, many people prefer to substitute 1/3 cup salad
oil for the bacon, which should be sprinkled cold over the still
lukewarm cabbage.

Posted by: Karin Brewer, Cooking Echo, Nov 1993


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