*  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      Tbsp          mild vinegar -- (3 to 4)
    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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