Cabbage Salad (Austrian Krautsalat)

A typical Austrian side dish served up with a meat roast.

2 heads cabbage, finely sliced
2 Tbsp. caraway
2 Tbsp. clarified butter
bacon cubes (200 g)
1 medium red onion, finely diced
brandy or wine vinegar (150 mL)
4-5 Tbsp. extra-virgin olive oil
sea salt

Heat up a large pot of water. Add 2 Tbsp. of caraway and wait for it to boil.

In the meantime, prepare the cabbage. Remove the outer layers that may be brown or wilted. Then quarter each head and chop into fine strips.

Once the water is boiling add the cabbage strips to the water and cook for about 5 minutes or until slightly softened.

In the meantime, heat up 2 Tbsp. of clarified butter in a skillet.

Once hot, add the bacon and wait for it to crispen a bit. Then add the onion. Stir for a couple of minutes until the flavors have combined. Once softened remove from heat and cover with vinegar. Set aside.

By now the cabbage should be cooked. Drain and transfer it to a large bowl.

Add the bacon-vinegar mixture on top the cabbage and and season with salt. If necessary or to dry for your taste then add about 4-5 Tbsp. of olive oil.

Best served warm and along with a meat roast.