Octoberfest Cabbage Salad

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.