Octoberfest Cabbage Salad

• 2 pounds cabbage white or green, cored and finely shredded
• 1 teaspoon salt or more to taste
• 1/2 teaspoon black pepper or more to taste
• 4 ounces bacon diced
• 1 tablespoon prepared mustard spiced
• 1 1/2 teaspoons caraway seeds
• 1/2 cup apple cider
• 1 x sugar to taste
• 13 cup safflower oil
• 2 tablespoons safflower oil
• 1 x chives for garnish

1. Cut off the coarse outer leaves from the white cabbage.
2. Remove the core and finely shred the cabbage into a bowl.
3. Mix the shredded white cabbage with the salt and pepper.
4. "Knead" the cabbage with clean hands to mix well.
5. Fry the bacon in a non-skillet pan until crisp.
6. Add the bacon and bacon drippings to the cabbage.
7. Put the spicy mustard and the caraway seeds into a bowl and add vinegar and sugar.
8. Stir in safflower oil.
9. Pour the marinade over the cabbage.
10. Mix thoroughly, cover and keep refrigerated for 2 or 3 hours.
11. Ready to serve, press a ladle on top of cabbage and carefully drain off excess marinade.
12. Sprinkle with chives.
13. Serve.

cabbage, salt, black pepper, bacon, caraway seeds, apple cider, sugar, safflower oil, safflower oil, chives

Taken from recipeland.com/recipe/v/octoberfest-cabbage-salad-49896 (may not work)