With this savory white cabbage salad, you can have an authentic Bavarian experience at home, around your own dinner table.
While classic coleslaw from countries like England or the US is often made with mayonnaise, this recipe is prepared with a subtle marinade of oil and vinegar, but it’s big on flavor.
It requires only few other ingredients, plus that special seasoning that you definitely don’t want to forget: the caraway seeds.
They not only provide the characteristic flavor of this dish, but also promote good digestion (which can be quite useful as part of a rich and hearty meal).
This type of cabbage salad is typical of German cuisine. White or red cabbage is often finely chopped and combined with a vinaigrette-style dressing.
Lots of local varieties exist. Some versions, for example, include a fruity flavor due to the addition of some diced or chopped apple.
I think this particular combination is actually great served on its own, too. The crispy bacon that this slaw is topped with provides a wonderful salty note, especially if it’s served while it’s still warm.
Enjoy this recipe for a wonderfully easy, satisfying, and savory side dish or meal.
Cooking by the Numbers…
Step One – Preparation
If the outer leaves of the cabbage head are wilted, then go ahead and remove them. Cut the head into quarters and discard the core.
Shred into fine strips – a food processor works well for this if you’re making a double or triple batch for a get-together. Make sure the shredded cabbage is placed in a heat-safe bowl.
Step Two – Wilting the Cabbage
Add water to a medium stockpot and bring to a boil. Pour the water over the cabbage and allow it to soak in the hot water for a couple of minutes.
Step Three – Drain
Pour the water/cabbage mixture into a colander and allow to drain. Squeeze the excess water out with your hands. Place the drained shreds into a dry bowl.
Step Four – Sauté and Caramelize
Chop up the onion. Add oil to a frying pan and sauté the onions until they turn golden brown.
Sprinkle some sugar on top of the onion and reduce to low heat. Allow the sugar to caramelize into a light coating.
Step Five – Deglaze and Reduce
Add the water and vinegar to deglaze the pan. Bring the mixture to a boil and allow it to reduce for 5-10 minutes to concentrate flavors.
Allow the liquid to cool and pour it over the cabbage while it’s still warm.
Step Six – Spice it up
Step Seven – Bacon Time!
Chop the bacon up into small pieces and fry up until they are crispy.
Remove from the bacon from pan and sprinkle over the top of the salad. It’s best to serve while the bacon is still warm.
Have you had this before? What’s your take on it? Be sure to tell us in the comments below!
About Nina-Kristin Isensee
Nina lives in Iserlohn, Germany and holds an MA in Art History (Medieval and Renaissance Studies). She is currently working as a freelance writer in various fields. She enjoys travel, photography, cooking, and baking. Nina tries to cook from scratch every day when she has the time and enjoys trying out new spices and ingredients, as well as surprising her family with new cake creations.