As a change from coleslaw, this salad goes particularly well with roast pork.
for Dinner
4 servings
Time to prepare: 25 minutes
Difficulty: Average
Ingredients |
| 1 small head cabbage Salt 1/4 lb. bacon 1 medium onion 4 Tbsp. vinegar 1/4 tsp. sugar Salt and black pepper to taste 1 Tbsp. cumin seeds, lightly crushed |
Directions |
| Wash the cabbage. Slice into very thin strips.
Place into a saucepan. Cover with cold salted water. Bring to a boil. Reduce heat and simmer 5 min. Drain well. Cut bacon crosswise into thin strips. Fry until crisp. Peel and chop the onion. Add to the bacon, sauteeing for 1 min. In a bowl, combine the cabbage, bacon and onion. In a separate bowl, blend the vinegar, sugar, salt. black pepper Cover and chill for at least 30 min to blend flavors. Serve cold. |
Notes |
| Good served with: Any cut of ham, pork or with sausages.
To crush cumin seeds, put |
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