A fine coleslaw for a garden party: it goes well with grilled sausages, pork chops and roasted chicken legs.
1. rinse the pointed cabbage, clean, finely shave or cut into narrow strips. Remove the stalk and thick ribs. Sprinkle with about 1 tsp. of salt, mix well and pull with the lid closed until the other ingredients are prepared.
Remove the pork rind and gristle from the bacon. Then cut the bacon into thin strips and fry them in a frying pan at low temperature until they are lightly crispy. Then mix with the fat under the cabbage. 3.
Put the frying pan back on the stove, add the stock and remove the drippings with a wooden spoon. Whisk in the mustard, vinegar and oil.
Pour the cooled mixture over the cabbage. 5.
Cut the chives into fine rolls, add them and mix well with the lettuce. Cover and let stand at room temperature for half an hour. Season on top with pepper and maybe a little salt.
Our tip: Use bacon with a subtle smoky touch!