ReceptnaptárKrautsalat (German cabbage salad with vinegar-oil dressing and caraway)
Krautsalat is the classic, refreshing side salad for German roasts and sausages: finely shredded cabbage in a sour-oily dressing. In the south and in Franconia it is often made with caraway and bacon. Simple, cheap and excellent.
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Method
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- Put the shredded cabbage in a large bowl, sprinkle with salt and work it with your hands for 2-3 minutes until it softens and releases liquid.
- If using bacon, fry it until crisp and let it cool slightly.
- Mix the vinegar, oil, sugar, caraway and pepper.
- Pour over the cabbage with the onion and toss well.
- Add the bacon with its fat, if using.
- Let stand for at least 30 minutes so the flavours meld, then serve.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Salt and knead the cabbage so it softens and absorbs the flavours better.
- Let it stand for at least half an hour, or even 2 hours, as this makes it really good.
- A little sugar balances the acidity of the vinegar.
Frequently asked questions
White or red cabbage?
Either; red cabbage salad is more colourful but firmer, so marinate it longer.
How long does it keep?
3-4 days in the fridge.
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More german ideas
- Kartoffelsalat (German potato salad)
- Wurstsalat (sliced sausage salad with vinegar-onion dressing)
- Nudelsalat (German pasta salad with mayonnaise-vinegar dressing)
- Gurkensalat mit Dill (German cucumber salad with dill and sour cream dressing)
- Fleischsalat (German meat salad with a mayonnaise and gherkin dressing)
- Rote-Bete-Salat (beetroot salad with a vinegar-mustard dressing and dill)
- Linsensalat (lentil salad with a vinegar-mustard dressing and vegetables)
- Heringssalat mit Roter Bete (herring and beetroot salad with apple and sour cream dressing)
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