Coleslaw

For the cabbage salad, remove the outer leaves and stalk from the cabbage. Cut the cabbage finely, preferably with a cabbage slicer, add salt, pepper and caraway seeds.

Leave to stand for half an hour to 1 hour. Cut the bacon into cubes and fry in a large pot.

Brown the cabbage with the bacon and lightly caramelize with sugar, then deglaze with 2/3 water and 1/3 apple vinegar and cook with the lid closed until the liquid is reduced.

Pour a little vinegar over the cabbage until it is cooked. Be careful that the cabbage remains firm to the bite!

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