As a change from coleslaw, this salad goes particularly well with roast pork.
Time to prepare: 25 minutes
| 1 small head cabbage
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
| 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.
|Good served with: Any cut of ham, pork or with sausages.
To crush cumin seeds, put