Cut the red cabbage into halves or quarters, remove the stalks and chop as finely as possible.put in a colander and pour boiling hot salted water. Squeeze out. Stir a salad dressing from vegetable soup, red wine vinegar, salt, pepper and caraway seeds.
Mix with the cabbage and finely chopped shallots and leave for at least 1 hour. Before serving, render the bacon in a frying pan and pour over the leafy salad.
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Our tip: Use bacon with a subtle smoky touch!