Quarter cabbage, wash and clean. Cut into thin strips. Peel and chop onions. Heat 100 ml oil in a saucepan, fry onions and marjoram. Add 400 ml water, bring to the boil and stir in broth. Remove from heat and stir in vinegar. Season with sugar, salt and pepper. Pour hot stock over the white cabbage, let it cool down a bit. Then knead vigorously with your hands. Chill for at least 4 hours. Heat 2 tablespoons of oil, fry the ground pork in pieces while turning. Take out, cut the bacon slices in half once. Fry bacon in hot frying fat until crispy, drain on kitchen roll. Drain and rinse the beans. Mix the ground pork, beans and salsa sauce into the salad. Season to taste with salt and pepper. Garnish with bacon. Bread tastes good with it
With 10 people:
4 hours waiting time