Clean the red cabbage (remove the outer leaves and cut out the stalk) and wash. Then cut into fine strips. Place in a large bowl and knead vigorously with your hands. Peel and finely dice the shallots. Finely dice the bacon, leave out in a pan, remove and put aside.
Add oil to the pan, heat, add shallots and fry until translucent. Add marjoram and sauté briefly. Sprinkle with sugar, caramelise slightly and deglaze with vinegar while stirring. Bring to the boil and season to taste with salt and pepper. Pour vinaigrette over the red cabbage. Wash the figs and cut into slices. Carefully mix into the red cabbage. Let the salad stand for about 2 hours. Sprinkle with bacon and garnish with marjoram as desired on a plate.
Pour vinaigrette over the red cabbage. Wash the figs and cut into slices. Carefully mix into the red cabbage. Let the salad stand for about 2 hours. Sprinkle with bacon and garnish with marjoram as desired on a plate. Tastes good with farmhouse bread
waiting time approx. 2 hours