Warm Coleslaw with Potato Slices

From the cleaned cabbage quarters cut very fine strips or possibly shave, mix with a little salt and knead lightly. The cabbage will fall together.

Heat half of the goose fat in a frying pan. Heat the pre-treated cabbage in it on a low flame. The cabbage should not take color.

In another frying pan, heat the remaining goose fat and fry the finely diced streaky bacon.

Peel the onion, halve it and cut it into very thin slices. Add to the rendered bacon and boil briefly several times without letting the onions take color. Heat the vinegar to boiling point and add to the bacon along with the cabbage.

Cut the cooked and peeled potatoes into thick slices while they are still warm, mix them into the cabbage salad and season with salt and pepper.

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