Bavarian coleslaw with lye pastry

Name: Bavarian coleslaw with lye pastry
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 pack of (400 g) frozen lye pastry; 125 g Bacon; 1 (approx. 1 kg) small head white cabbage; 1 red pepper; 1 collar Spring onions; 2 TABLESPOONS Sugar; 8 TABLESPOONS Fruit vinegar; 6 TABLESPOONS Oil; 1 TABLESPOON Salt; 7-10 Tbsp Pepper; 1 TEASPOON ground caraway; baking paper

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 pack of (400 g) frozen lye pastry
125 g Bacon
1 (approx. 1 kg) small head white cabbage
1 red pepper
1 collar Spring onions
2 TABLESPOONS Sugar
8 TABLESPOONS Fruit vinegar
6 TABLESPOONS Oil
1 TABLESPOON Salt
7-10 Tbsp Pepper
1 TEASPOON ground caraway
baking paper

Directions

1
Spread deep-frozen lye pastry on a baking tray lined with baking paper, let thaw for 15 minutes, sprinkle with coarse salt (included in the package). Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. In the meantime, cut the bacon into strips and fry them crisply in a pan without fat, remove and drain on kitchen paper. Clean, wash and quarter the white cabbage and cut out the stalk. Cut cabbage leaves into thin strips. Wash, quarter, core and cut the peppers into thin strips. Clean and wash spring onions and cut them into rings.
2
Mix bacon, paprika and spring onions with the white cabbage. Add sugar and vinegar to the pan and bring to the boil. Beat the oil in a thin stream. Season to taste with salt, pepper and caraway. Pour sauce over the white cabbage mixture and knead well with your hands. Let the cabbage salad steep for about 30 minutes. Stir well again and serve with lye pastry
3
Waiting time approx. 30 minutes