Octoberfest Cabbage Salad

This Oktoberfest cabbage salad is another welcomed recipe at Oktoberfest.

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20 minutes Prep: 8 minutes Cook: 6 minutes

220 calories per serving view nutrition facts

Ingredients

2	pounds	cabbage	white or green, cored and finely shredded
1	teaspoon	salt	or more to taste
1/2	teaspoon	black pepper	or more to taste
4	ounces	bacon	diced
1	tablespoon	prepared mustard	spiced
1 1/2	teaspoons	caraway seeds
7/8	cup	vinegar
1	x	sugar	to taste
1/3	cup	safflower oil
2	tablespoons	safflower oil
1	x	chives	for garnish

Directions

Cut off the coarse outer leaves from the white cabbage.

Remove the core and finely shred the cabbage into a bowl.

Mix the shredded white cabbage with the salt and pepper. "Knead" the cabbage with clean hands to mix well.

Fry the bacon in a non-skillet pan until crisp.

Add the bacon and bacon drippings to the cabbage.

Put the spicy mustard and the caraway seeds into a bowl and add vinegar and sugar.

Stir in safflower oil.

Pour the marinade over the cabbage.

Mix thoroughly, cover and keep refrigerated for 2 or 3 hours.

Ready to serve, press a ladle on top of cabbage and carefully drain off excess marinade.

Sprinkle with chives.

Serve.

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