Ingredients:
- 1¾ lb Cabbage
- ¾ cup Onion, diced
- 1⁄3 lb Bacon, thick cut
- 4 tbs Vegetable Oil
- 3 tbs White Wine Vinegar (5%)
- ¼ cup Beef Bouillon
- 1 tsp Mustard, medium sharp, optional
- 1 tbs Caraway Seed**
- 1 tbs Salt
- Black Pepper and Salt to taste
** 1 tbs whole Caraway seeds can be substituted with a ¼ tsp Ground Caraway
Directions:
Clean, core and shred cabbage, place in a bowl and sprinkle with the salt.
Set aside for about 30 minutes.
Prepare onions.
Dice Bacon.
In a skillet fry the bacon over medium heat. Once brown, add the onions and saute until glassy.
Pour in the vinegar and bouillon and bring to a boil stirring constantly.
Add the oil, caraway, mustard, pepper and salt to taste.
Pour the hot dressing over the cabbage, toss well and let marinade for about 2 hours.
Stir well before serving and add salt and pepper if needed.
Adjusted and translated from the German language site:
https://www.bayerische-spezialitaeten.net/rezepte/bayerischer-krautsalat.php