12765 Makes 4 to 6 servings Wed Aug 06 07:56:44 -0700 2008 Tue Feb 03 05:35:28 -0800 2009 Licensed http://www.chow.com/recipes/12765 Tue, 03 Feb 2009 13:35:28 GMT Bacon is a prime ingredient in dozens of German composed salads, and no style is more relished than a mellow Geräucherterspeck, with its distinctive smoky beechwood flavor. The closest equivalent in this country is slab bacon double-smoked over applewood chips, available from any number of artisanal producers. Red cabbage, bacon, and caraway seed salad is a German classic found in most country Stuben, but chefs might also add a few diced apples, mushrooms, boiled beets, radishes, or grated horseradish. By all means experiment and adjust, but do remember that most German salads have a slightly sweet edge.

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In a skillet, fry the bacon over moderate heat till crisp and drain on paper towels.

Place the cabbage in a large bowl.

In a small saucepan, combine the wine, vinegar, and sugar, bring to a low boil, and stir till the sugar has dissolved. Pour over the cabbage. Add the oil, caraway seeds, salt, and pepper to the cabbage and toss till well blended. Add the bacon, toss lightly, and serve on wide salad plates.

]]> http://www.chow.com James Villas 50 Main 4 ounces double-smoked slab bacon (rind removed), cut into ¼-inch cubes

]]> 1 medium head red cabbage (about 1½ pounds), cored and shredded

]]> ⅓ cup dry red wine

]]> 2 tablespoons white vinegar

]]> 1 tablespoon sugar

]]> 3 tablespoons sunflower oil

]]> 2 teaspoons caraway seeds

]]> 2 teaspoons salt

]]> Freshly ground black pepper to taste

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