Cucumber and Red Cabbage Salads - Gurkensalat und Rotkrautsalat

As the days get longer and warmer, meals become lighter and simpler to prepare. During the summer, the German tradition of Abendbrot or supper should appeal to everyone. In the evening after work, Germans often eat a just small meal of bread, cheese and thinly sliced meat or
sausage. A salad or two might also be part of the offerings. The following two salad recipes take little preparation time and can be eaten immediately. No ovens are involved so both the cook and kitchen stay cool.

Cucumber Salad - Gurkensalat

2 large cucumbers
2 tablespoons cider vinegar
1 teaspoon salt
1/4 teaspoon pepper
3/4 cup sour cream
2 tablespoon minced fresh parsley

Slice cucumbers very thin. Sprinkle with sugar, vinegar, salt, and pepper then let stand for 20 minutes. Drain liquid and toss lightly with sour cream. Top with parsley. Serves 4.

Cabbage Salad - Rotkrautsalat

5 slices bacon
1 teaspoon sugar
2 tablespoons vinegar
1/4 cup white wine
1/2 head red cabbage, shredded
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon caraway seeds

Fry bacon until crisp, remove from pan and drain on paper towel. Stir sugar, vinegar, and wine into bacon drippings and gently heat, stirring constantly until sugar is dissolved. Pour mixture over cabbage; then toss with oil, salt, pepper, and caraway seeds. Crumble bacon and
sprinkle over salad. Serves 5.