Makes 6 servings (serving a crowd?)

half of a small cabbage (or about 700 grams)
1 medium onion
2 rashers bacon, fried and chopped
½ cup cider vinegar
6 Tablespoons oil
caraway (opt)


Remove the outer leaves of the cabbage. Finely grate the cabbage and onion. Toss in the oil and vinegar. Let the salad marinate for an hour or two, and then, just before serving, add salt and pepper to taste. Garnish with sprigs of parsley, tomato wedges, or lettuce leaves.


Make a vegetarian verison by omitting the bacon, and substitute lemon juice for the vinegar.
First served: Coronation 1996
Go back to the Menu
Last modified: © October 1996