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Cabbage salad

Krautsalat

Very tasty. And even better with more bacon

8–12 servings

1–1.5 kg/2 lb 4 oz-3 lb 4 oz white cabbage

300 g/10 oz onions

1 tsp caraway seeds

5 tbsp cooking oil, e. g. sunflower or rapeseed (canola) oil

150 g/5 oz diced bacon

5 tbsp white wine vinegar

1 tsp celery salt

1 tsp salt

½ tsp freshly ground pepper

1–2 tbsp sugar

1–2 tsp ground horseradish (from the jar)

Preparation time: 30 minutes

Standing time: about 1 hour

White cabbages, as far as the eye can see

1 Remove the outer leaves from the white cabbage. Cut the cabbage into quarters and cut out the stalk. Cut or grate the cabbage into thin strips, rinse and leave to drain. Peel the onions and cut into fine strips. Put the cabbage and onion strips into a large bowl. Chop the caraway seeds coarsely with a few drops of oil on a chopping board (Note: the oil is to prevent the caraway seeds jumping away while being chopped).

2 Heat 1 tbsp oil in a pan. Add the diced bacon and fry until crisp. Remove the bacon from the pan and leave to drain on kitchen paper towels.

3 To make the marinade, put the rest of the oil, spices, sugar and horseradish in a pan and bring to the boil.

4 Pour the hot marinade over the salad, mix well and leave to stand for about 1 hour for the flavours to develop.

5 Just before serving, adjust the seasoning with salt, pepper, horseradish and sugar. Sprinkle the diced bacon on top.

Tip: You can serve the cabbage salad with baked meatloaf or with crisp fried bacon slices. The salad can be prepared the day before it is required. Before leaving it to stand, turn the white cabbage salad over with your hands so that the flavours are well distributed.

Variation: For a vegetarian cabbage salad, leave out the bacon. Instead toast 2 tbsp sunflower seeds in a pan without fat and sprinkle on the salad.