Method

Shred the white cabbage, and cook in boiling salted water for 5 minutes. Drain thoroughly and, when cold, mix with apples, cut in cubes, and previously soaked for 1 hour in vinegar, a little sugar, and a dressing of oil, vinegar, salt, pepper and sugar.

Shred and cook the red cabbage in the same manner as the white cabbage. When cold, dress with cubes of bacon, cooked in a little vinegar, with sugar, and finally mix the two salads together.

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