Shelly's Recipe

CABBAGE SALAD

Category: Salad

2 lbs white or green cabbage, cored and finely shredded (or use about 10 cups of bagged, shredded cabbage)
1 tsp salt, or to taste
1/2 tsp pepper
4 oz bacon, diced
1 tbsp spicy mustard
1 1/2 tsp caraway seeds
1/8 cup vinegar
Pinch of sugar, or to taste (optional)
1/3 cup plus 2 tbsp safflower oil
Chives, for garnish

Cut away the coarse outer leaves from the white cabbage. Remove the core and finely shred the cabbage into a bowl (you may use a food processor, grater or chef's knife).

Mix the shredded white cabbage with the salt and pepper. Knead the cabbage with clean hands to mix well.

Fry the bacon in a skillet until crisp. Add the bacon and bacon drippings to the cabbage. Put the spicy mustard and the caraway seeds into a bowl and add vinegar and optional sugar. Whisk in safflower oil.

Pour the marinade over the cabbage. Mix thoroughly, cover and keep refrigerated for 2 or 3 hours. When ready to serve, press on top of cabbage with a ladle and carefully drain off excess marinade. Sprinkle with chives. Serves 8