Bavarian cabbage salad & lye pretzel

Bavarian cabbage salad & lye pretzel

Bavarian cabbage salad with lye pretzel can be prepared quickly and easily even in larger quantities. Cut the cabbage and paprika into fine strips and fill into a bowl. Cut leek onions into fine rings and add. Fry the bacon until crispy. Remove from the pan and set aside. Add a level tablespoon of sugar to the pan and vinegar. Bring to the boil briefly and dissolve the frying set. Stir in oil. Season with pepper, salt and cumin. Bavarian cabbage salad with the hot roast sauce pour and stir. Knead the Bavarian cabbage salad vigorously with your hands until it becomes slightly softer. Bavarian cabbage salad about half an hour to infuse. Place the pretzels on a baking tray lined with baking paper. Allow to defrost for 15 minutes. Sprinkle the pretzels with coarse salt. Preheat baking oven to 200° C. Bake the lye pretzels on the middle shelf for 15 minutes. Serve Bavarian cabbage salad with pretzels.

Servings: 2, Difficulty: 
Preparation time: 20 minutes, Total duration: 45 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
599 kcal
81 g
17 g
23 g

(C)opyright by Marions Kochbuch