For the slaw, finely slice or chop the cabbage (also works well on the bread slicer). Salt, knead firmly with your hands and let stand for about 1 hour. Then squeeze the cabbage well.
Boil water with vinegar, salt, pepper and caraway seeds and immediately pour over the cabbage, mix well.
Add the oil and mix well again. Leave to infuse for at least 1 hour.
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