Bavarian Cabbage Salad with Bacon

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With this savory white cabbage salad, you can have an authentic Bavarian experience at home, around your own dinner table.

Cabbage Salad with Warm Bacon Recipe |

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.

Try this delicious German version of coleslaw with a vinegar dressing. Topped with crispy bacon, it will soon become one of your favs! Get the recipe here:

It requires only few other ingredients, plus that special seasoning that you definitely don’t want to forget: the caraway seeds.

Try this delicious German version of coleslaw with a vinegar dressing. Topped with crispy bacon, it will soon become one of your favorites! Serve it for Oktoberfest or have it any time that you are hankering for a true Bavarian taste.

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.

Try this tangy, bacony German cabbage salad for Oktoberfest or anytime you want something a little different to serve up with some bratwurst! Find it here:

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.

Want a German speciality salad that's easy to make and tasty to? Say guten tag to this Bavarian take on a cabbage salad now!

Enjoy this recipe for a wonderfully easy, satisfying, and savory side dish or meal.

The Recipe

Cabbage Salad with Warm Bacon Recipe |
Bavarian Cabbage Salad with Warm Bacon
Votes: 16
Rating: 3.5
Rate this recipe!
Print Recipe
Servings Prep Time
4 servings 10 minutes
Cook Time
25 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
25 minutes
Cabbage Salad with Warm Bacon Recipe |
Bavarian Cabbage Salad with Warm Bacon
Votes: 16
Rating: 3.5
Rate this recipe!
Print Recipe
Servings Prep Time
4 servings 10 minutes
Cook Time
25 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
25 minutes
  • 1 small white cabbage
  • 3 tablespoons Oil
  • 1 onion peeled and diced
  • 2 tablespoons sugar
  • 1/2 cup water
  • 3 Tablespoons white vinegar
  • Salt and Pepper to taste
  • 1/2 teaspoon caraway seeds lightly ground
  • 4 ounces bacon
Servings: servings
  1. If necessary, remove the outer leaves of the cabbage. Quarter and remove the stem. Shred into fine strips and place in a large bowl.
  2. Boil some water (enough to fully submerge the cabbage) and pour it over the cabbage. Leave to soak for about 2 minutes.
  3. Pour the cabbage into a colander and drain well. Squeeze the water out thoroughly with your hands, then place in a fresh bowl.
  4. Warm up the oil in a pan and saute the onions until golden brown. Sprinkle with the sugar and caramelize over low heat.
  5. Deglaze the pan with the water and vinegar, bring to a boil, and allow to reduce a bit. Pour over the cabbage while it's still hot. Season with salt, pepper, and caraway seeds. Mix thoroughly and set aside to cool.
  6. Before serving, cut the bacon into fine strips or small cubes. Saute in a dry pan until crispy. Sprinkle over the salad and serve immediately, while the bacon is still warm.

Nutritional Information

Nutrition Facts
Bavarian Cabbage Salad with Warm Bacon
Amount Per Serving
Calories 303 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 5g 25%
Polyunsaturated Fat 3g
Monounsaturated Fat 13g
Cholesterol 31mg 10%
Sodium 714mg 30%
Potassium 326mg 9%
Total Carbohydrates 13g 4%
Dietary Fiber 2g 8%
Sugars 10g
Protein 12g 24%
Vitamin A 2%
Vitamin C 30%
Calcium 3%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.


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.

Step 1a of the Bavarian Cabbage Salad Recipe - Chopping and Quartering |

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 1b of the Bavarian Cabbage Salad Recipe - Shredding |

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 2 of the Bavarian Cabbage Salad Recipe - Pouring over the water |

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 3 of the Bavarian Cabbage Salad Recipe - Drainin the water |

Step Four – Sauté and Caramelize

Chop up the onion. Add oil to a frying pan and sauté the onions until they turn golden brown.

Step 4 of the Bavarian Cabbage Salad Recipe - Sauteing and Caramelizing |

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.

Step 5 of the Bavarian Cabbage Salad Recipe - Delgazing | Foodal

Allow the liquid to cool and pour it over the cabbage while it’s still warm.

Step Six – Spice it up

Add freshly ground pepper, the caraway seeds, and a touch of sea salt. Mix everything throughly and allow to fully cool.

Step 6 of the Bavarian Cabbage Salad Recipe - Adding the spices |

Step Seven – Bacon Time!

Chop the bacon up into small pieces and fry up until they are crispy.

Looking for a twist to your ordinary fare? If so, check out this Bavarian Cabbage recipe!

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. You can also cook the bacon in the oven ahead of time, if you want to plan ahead.

Be sure to check out all of our German-inspired recipes now! Planning an Oktoberfest get-together? If so, be sure to check out this article.

Have you had this before? What’s your take on it? Be sure to tell us in the comments below!

What else can you make with cabbage? Plenty! Here are a few more favorites to try next:

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.

9 thoughts on “Bavarian Cabbage Salad with Bacon”

  1. Well you know what they say, bacon makes everything better. I am betting that this is the case here, but I cannot say that I know from experience, but I am curious and wish to find out now. I do know that the big soft pretzel in the picture above is making my mouth water, so if I could combine the two that would certainly be idea.. This looks like a great side dish though, and it is always nice to switch those up. Good stuff, and thanks for sharing.

  2. Cabbage is one of the vegetables that my mom uses the most when it comes to salads and that sort of food, she definitely loves it and therefore, she made me love it as well. I will copy this down and show it to her as soon as possible, she needs to cook this.

  3. I love cabbage! When the craving kicks in, I usually have a helping of coleslaw salad. So this recipe right here is a pretty good alternative to my go-to coleslaw. I think I can consume the whole recipe on my own, haha! The bacon bits I think would really complement the taste of the main ingredient. Will try this out.

  4. I only eat cabbage salad when I’m preparing bean soup or steak with fries, I never would’ve thought to add bacon to it. Most of the time I just give it a little olive oil and it’s good to go! I’d love to try this recipe out with some meatballs.

  5. This type of salad is very popular in central america where cabbage is very cheap. It is made almost exactly like this recipe, but obviously without the bacon which is expensive here. They usually shred a small amount of carrots into it. It was interesting when I got here getting used to all the types of salads made without mayonnaise, but using vinegar instead. I think it is partially to do with the cost, but also with the refrigeration needed if you use mayo.

    • In addition to being an inexpensive, filling and healthy choice, there is another reason this salad may be common in Central America. Many Germans migrated to Central and South America after WWII. Sharing, integrating and fusing traditional foods from one culture with another, often previously limited based on growing conditions where a recipe may have originated, has allowed us to develop so many amazing culinary choices. We are so fortunate to live in a time where we can choose our food based on how it tastes, and not just what happens to grow naturally that month.

  6. My Grandmother brought this recipe to the U. S. when she came here as a young wife to my Grandfather in 1912. She always served it with a pork roast with rich natural juice gravy poured over bread and potato dumplings cut up to bite size. We called the cabbage, ” gkrautsolode” (sp). I always thought it translated to kraut salad. I’m 72 now and still a family tradition.


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