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  1. Exported from MasterCook

  2. Parboiled White Coleslaw (Gebruehter Weisskrautsalat)

  3. 1 Preparation Time :

  4. Categories : German

  5. Amount Measure Ingredient -- Preparation Method -- -- --

  6. 1 2-lb cabbage head

  7. -white pepper

  8. 3 -4 Tbsp mild vinegar

  9. 1 sm Pinch of sugar

  10. 7 Strips

  11. -medium-lean bacon -- cut -

  12. -into small squares

  13. -salt and freshly ground

  14. 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

  15. 2 to 3 minutes, put in a colander to drain;

  16. While the cabbage is still lukewarm, put it into a salad bowl, sprinkle with

  17. vinegar, and mix well. Allow this to sit for several minutes.

  18. Shortly before serving, cook the diced bacon until the fat has been rendered

  19. and pour the entire contents of the skillet (fat and bacon) over the salad.

  20. Season to taste with salt, white pepper, and a little sugar.

  21. 4 cups.

  22. water before adding the shredded cabbage. This will set the color of the

  23. cabbage. With red cabbage, many people prefer to substitute 1/3 cup salad

  24. oil for the bacon, which should be sprinkled cold over the still lukewarm

  25. 66 min left

  26. by Horst Scharfenberg, Simon & Schuster/Poseidon Press, New York. 1989

  27. 11/93 Converted by MMCONV vers.

  28. 1.10 - - - - - - - - - - - - - - - - - -

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