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Parboiled White Coleslaw (Gebruehter Weisskrautsalat)

1 2-lb cabbage head
3 to 4 Tbsp mild vinegar
1 small pinch of sugar
7 strips medium-lean bacon, cut into small squares
salt and freshly ground white pepper

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 remaining

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 cabbage.


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