Rotkrautsalat (Red Cabbage Salad)
Yield
4 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | slices |
bacon
|
|
| 1 | teaspoon |
sugar
|
|
| 2 | tablespoons |
vinegar
|
|
| ¼ | cup |
wine
red or white |
*
|
| ½ | head |
red cabbage
shredded |
*
|
| 2 | tablespoons |
vegetable oil
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | tablespoon |
caraway seeds
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | slices |
bacon
|
|
| 5 | ml |
sugar
|
|
| 3E+1 | ml |
vinegar
|
|
| 59 | ml |
wine
red or white |
*
|
| 0.5 | head |
red cabbage
shredded |
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 15 | ml |
caraway seeds
|
|
Directions
Fry bacon in medium-size fry pan until crisp.
Remove and reserve bacon.
Add sugar, vinegar, and wine to bacon fat; stir and cook until sugar is dissolved.
Pour this hot mixture over the cabbage.
Toss with vegetable oil, salt, pepper, and caraway seeds.
Sprinkle crumbled bacon over mixture.
Serve at room temperature.
