Ingredients Jump to Instructions ↓

  1. 4 ounces double-smoked slab bacon (rind removed), cut into 1/4-inch cubes

  2. 1 medium head red cabbage (about 1 1/2 pounds), cored and shredded &frac

  3. 13; cup dry red wine

  4. 2 tablespoons white vinegar

  5. 1 tablespoon sugar

  6. 3 tablespoons sunflower oil

  7. 2 teaspoons caraway seeds

  8. 2 teaspoons salt Freshly ground black pepper to taste

Instructions Jump to Ingredients ↑

  1. In a skillet, fry the bacon over moderate heat till crisp and drain on paper towels. Place the cabbage in a large bowl. In a small saucepan, combine the wine, vinegar, and sugar, bring to a low boil, and stir till the sugar has dissolved. Pour over the cabbage. Add the oil, caraway seeds, salt, and pepper to the cabbage and toss till well blended. Add the bacon, toss lightly, and serve on wide salad plates.


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