Bavarian Coleslaw from Red cabbage

A great side dish for many meals.

Prep-Time: 10 MIN

INGREDIENTS (4 Portions)

• 1/2 medium head of cabbage (red or white)

• Optional: 1 cup boiling water (for tougher cabbage)

• Salt

• Black pepper

• 1/2 tbsp freshly crushed
  caraway seeds

• 2 tbsp vegetable oil

• 2 tbsp white balsamico vinegar

• 1 pinch of sugar

• Optional: 4 oz bacon, cut into small cubes

UTENSILS

• Mortar

• Sharp knife

• Large mixing bowl

• Optional: small frying pan
  
  

Krautsalat is a traditional Bavarian side dish served with oven roasts or other hearty dishes. You can use either white or red cabbage. While it’s often served with bacon bits. 

01

For young, fresh cabbage: Slice the cabbage into thin strips. Place it in a large mixing bowl and season with salt, pepper, crushed caraway, oil, vinegar, and a pinch of sugar. Using your hands, gently crush and massage the cabbage to break down its structure slightly, allowing the flavors to meld. Taste and adjust seasoning if needed.

For tougher cabbage: Place the sliced cabbage in a large mixing bowl. Pour the boiling water over the cabbage and let it sit until cooled. Once cooled, drain the water and proceed to season with salt, pepper, crushed cumin, oil, vinegar, and a pinch of sugar. Again, use your hands to gently crush and mix the cabbage and taste to adjust seasoning.

02 

Optional: In a frying pan, cook the bacon cubes over low to medium heat until they are crispy and the fat has rendered. Remove the bacon from the pan and place it on a plate lined with a kitchen towel to absorb excess fat. Once the bacon has cooled slightly, add it to the cabbage salad and mix well.

03

Adjust seasoning if necessary. Serve immediately or let it rest for 15-30 minutes to enhance the flavors.