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Rotkrautsalat (Red Cabbage Salad)

ethnic, salads, vegetables

5 each bacon; slices
2 tablespoon vinegar
1/2 each red cabbage; head, shredded
1/2 teaspoon salt
1 tablespoon caraway seeds
1 teaspoon sugar
1/4 cup wine; red or white
2 tablespoon vegetable oil
1/4 teaspoon pepper

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.

Yield: 4 servings

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