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Bavarian Krautsalat (Cabbage Salad)
A German classic from Bavaria: in the beer garden and at Brotzeit, finely shaved Krautsalat is simply part of the picture. The cabbage is kneaded soft with salt and doused with a hot vinegar and oil dressing, which makes it mild, juicy and pleasantly tart. Caraway gives it its typical aroma, and unlike many inn versions this salad manages entirely without animal ingredients.
Kochzeit
25 min
Portionen
4
Zutaten
10
Nährwerte
pro Portion205 kcal
Kalorien
4 g
Eiweiß
13 g
Fett
16 g
Kohlenhydrate
Zutaten
Für 4 Portionen
Zubereitung
- 1
Remove the outer leaves from the white cabbage, quarter the head and cut out the stalk. Shred the cabbage into very fine strips with a cabbage slicer or a large knife.
- 2
Put the cabbage into a large bowl, sprinkle it with the salt and knead it firmly with your hands until it collapses noticeably and draws juice.
- 3
Peel the onion, cut it into fine dice and mix it into the cabbage.
- 4
Bring the white wine vinegar to the boil in a small pan with the water, the sugar and the caraway seeds.
- 5
Pour the hot dressing over the cabbage, add the rapeseed oil and mix everything thoroughly.
- 6
Season the salad with pepper, cover it and leave it to stand at room temperature.
- 7
Taste the Krautsalat again and serve it scattered with the snipped chives.
