Rotkrautsalat (Red Cabbage Salad)
- 5 slices Bacon
- 1 teaspoon sugar
- 2 tablespoons vinegar
- 1/4 cup red wine or white wine
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons vegetable oil
- 1 tablespoon caraway seeds
- 1/2 head red cabbage, shredded
Fry the bacon until crisp. Remove bacon and reserve. Add sugar, vinegar, and wine to the bacon fat. Cook and stir until the sugar is dissolved. Pour this mixture over the cabbage. Season with salt and pepper and toss with vegetable oil and caraway seeds.
Sprinkle with bacon. Serve at room temperature.