Red Cabbage and Rowan Salad with Chestnuts, Bacon and Oranges

For the red cabbage voglerlsalat with chestnuts, bacon and blood oranges free the red cabbage head from the stalk and cut into thin strips. Mix well with salt and sugar and let stand for about 30 minutes.

Put the bacon on a baking tray and let it cook in the oven at 160°C for about 15 minutes until crispy.

Break the feta into small cubes, peel the blood oranges and cut them into thin slices.

Chop the chestnuts into coarse pieces, lightly caramelize the sugar in a pan, add the butter and the chestnuts and stir well.

For the dressing, mix all the ingredients together well and season with salt and pepper.

Add the dressing to the red cabbage along with the Vogerlsalat and mix well. Lay the red cabbage flat on a plate, arrange the oranges, feta and chestnuts on top.

Finally, arrange the crispy bacon on top and serve the red cabbage vogerl salad with chestnuts, bacon and blood oranges immediately.

Preparation Tip:

Vegetarians can "vegetarianize" the red cabbage voglerlsalad with chestnuts, bacon and blood oranges by simply using smoked tofu instead of the bacon.

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