White Cabbage Salad with Bacon

Remove the stalk and the thick leaf veins from the cabbage. Cut the vegetables into tender strips, season with salt and pepper.

Fry the bacon and garlic in a few drops of sunflower oil or other vegetable oil, douse with water and bring to the boil. Remove the saucepan from the stove and let it stand for about 3 minutes. Pour the lukewarm bacon water through a sieve to the cabbage. Add vinegar, remaining oil and juice of one lemon and mix well. Steep and season again.

Arrange the lolo leaves like a nest on 4 plates and form the cabbage salad in the middle. Fry strained bacon and garlic in a frying pan and spread evenly over the cabbage salad.

If you like, decorate with capuchin flower and add caraway seeds.

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

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