Warm Red Cabbage Salad

Finely chop the red cabbage and immediately put it on the fire with the water, vinegar and sugar cubes, leaving the sugar on top so that it melts gently and does not caramelize. Let the cabbage cook for six minutes at the most with the lid closed, only then it is still crunchy and firm, and the liquid is absorbed.

Then cut the smoked bacon into small cubes, brown it and pour it over the cabbage, season it with salt, pepper and maybe a little bit of ground cloves and let it simmer for another five minutes.

Let this cabbage salad cool down and serve it lukewarm with hot or cold meat, roast pork or sausage.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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