*  Exported from  MasterCook  *
 
           Parboiled White Coleslaw (Gebruehter Weisskrautsalat)
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : German
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    2-lb cabbage head
                         -white pepper
    3                    -4 Tbsp mild vinegar
    1      sm            Pinch of sugar
    7                    Strips
                         -medium-lean bacon -- cut
                         -
                         -into small squares
                         -salt and freshly ground
 
 Cut the cabbage into quarters, remove the stem and tough outer leaves, and
 grate coarsely.  Add the grated cabbage to 4 quarts of boiling salted water
 and bring to a boil.  After 2 to 3 minutes, put in a colander to drain;
 shake it dry; press out the (66 min left), (H)elp, More? 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 minutes.
 Shortly before serving, cook the diced bacon until 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 cups. (Note: If using red cabbage, add 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 cup salad
 oil for the bacon, which should be sprinkled cold over the still lukewarm
 (66 min left), (H)elp, More?         cabbage.) From: THE CUISINES OF GERMANY
 by Horst Scharfenberg, Simon & Schuster/Poseidon Press, New York.  1989
 Posted by: Karin Brewer, Cooking Echo, 11/93  Converted by MMCONV vers. 1.10
 
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