Cole Slaw Austrian style

This is a warm served kind of cabbage salad. In many parts of Austria variations of this cabbage salad can be found.

I still have enough cabbage in my fridge to create a couple of dishes. But cabbage can get boring after a while. So I was looking for smaller dishes with just one or two portions. Making a salad helps. Just adjust the amount of cabbage and dressing and you are good to go.

Ingredients for 2:

300 g shredded white cabbage

600 ml water, 50 ml white vinegar

2 tbsp brown sugar, 1 tsp sea salt

1 tsp caraway seeds, 4 tbsp rapeseed oil

Pepper, 60 g bacon bits, 1 large spring onion

3 tbsp parsley

Shred the cabbage very fine. Boil water, vinegar, sugar, salt and caraway seeds for 1 min and drop in the cabbage. Cook until it gets to the texture you like. Be careful when you drain the cabbage. Keep about 1/2 inch of the liquid. 

During the time is cabbage boils, put the bacon in a pan and make it a bit crispy, add the spring onions in during the cooking time.

Put cabbage and bacob together. Add oil, pepper and parsley. Eat it warm.

If it gets cold, reheat it .