Fry bacon without fat until translucent, add to the raisins form. Stir through with salt, pepper, vinegar and oil. Cut apple in half and turn a few slices in the sauce to the other side, set aside. Dice the rest in the sauce.
Chop the cabbage very finely. Mix with it and let it stand for at least thirty minutes. Serve garnished with apple slices and Bündnerfleisch.
Our tip: Use a bacon with a strong flavor – this way you give this dish a special touch!
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