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Ingredientes
- 1 x 2-lb cabbage head White pepper
- 3 x -(up to)
- 4 Tbsp. Mild vinegar
- 1 pch (small) sugar
- 7 stk medium-lean bacon, cut into small squares Salt and freshly grnd black pepper
Direcciones
- Parboiled White Coleslaw (Gebruehter Weisskrautsalat)
- Cut the cabbage into quarters, remove the stem and tough outer leaves, and grate coarsely. Add in the grated cabbage to 4 qts of boiling salted water and bring to a boil. After 2 to 3 min, put in a colander to drain; shake it dry; press out the remaining liquid. While the cabbage is still lukewarm, put it into a salad bowl, sprinkle with vinegar, and mix well.
- Allow this to sit for several min.
- Shortly before serving, cook the diced bacon till the fat has been rendered and pour the entire contents of the skillet (fat and bacon) over the salad. Season to taste with salt, white pepper, and a little sugar.
- Makes 4 c.. (Note: If using red cabbage, add in a Tbsp vinegar to the boiling water before adding the shredded cabbage. This will set the color of the cabbage. With red cabbage, many people prefer to substitute 1/3 c. salad oil for the bacon, that should be sprinkled cool over the still lukewarm cabbage.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 8 servings | |
| Calories 24 | |
| Calories from Fat 1 | 4% |
| Total Fat 0.09g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 17mg | 1% |
| Potassium 160mg | 5% |
| Total Carbs 5.33g | 1% |
| Dietary Fiber 2.3g | 8% |
| Sugars 2.93g | 2% |
| Protein 1.16g | 2% |
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