Hot cabbage salad - {warmer krautsalat}

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       Title: Hot cabbage salad - {warmer krautsalat}
  Categories: German, Salads, Dressings, Cabbage
       Yield: 4 Servings
  
       1    White or red cabbage head
            Salt
            Boiling water
       4 sl Bacon; diced
     1/4 c  Red wine vinegar
            Pepper; to taste
     1/4 ts Caraway seed
  
      Shred and wash the cabbage; drain very well.  Place drained
   cabbage in a large bowl, sprinkle with a little salt, cover
   completely with boiling water, cover bowl and let stand 1 hour.
      In a skillet, fry bacon until crisp.
      In a small saucepan, heat vinegar until hot.
      Drain cabbage and place in a bowl or on individual plates. Pour hot
   vinegar over cabbage.  Season with salt, pepper, and caraway seeds.
   Add bacon and drizzle with hot bacon fat. Serve at once. This recipe
   serves 4 to 6.
   
     Comments:  This German recipe can be served as a first-course salad
   or as a vegetable side dish with grilled or roast meat. The success
   of this easy salad depends on the bacon and vinegar being very hot
   when poured over the cabbage.
   
   Recipe Source: THE ORIGINAL BALTIMORE NEIGHBORHOOD COOKBOOK by Irina
   Smith and Ann Hazan (c) 1991.
      Camino Books, Philadelphia, PA - 243 pages - $11.95.
      As reprinted in the Mar/Apr, 1992 issue of Cookbook Digest.
   
     Formatted for MasterCook II by:  Joe Comiskey  {* Prodigy Service
   ID # JPMD44A}  on 12-12-1995.