Traditional German Coleslaw Krautsalat
How to prepare authentic German coleslaw with white cabbage, caraway seeds and optional bacon as garnish.
Print
Pin
Servings: 4 -6 servings
Calories: 51kcal
Ingredients
- 1 small white cabbage or ⅔ medium sized, just over 1 lb
- ⅔ cup vegetable stock or water
- ¼ cup apple cider vinegar*
- 1 teaspoon sugar
- 1 teaspoon caraway seeds plus a pinch more for garnish
- 1 ½ tablespoon extra virgin olive oil
- kosher salt to taste
- white pepper to taste
- 3-4 slices bacon thick-cut, lean, smoked, optional
- 2 teaspoon chopped flat leaf parsley optional
Instructions
- 1. Shred the cabbage and place in a heat proof bowl.
- 2. Combine vegetable stock (or water), vinegar, sugar and caraway seeds in a small saucepan and bring to boil. Remove from heat, stir to make sure the sugar has dissolved and pour over the cabbage. Allow 15 minutes of soaking time, occasionally turning the cabbage around using kitchen tongs.
- 3. Optional step. While the cabbage is soaking cut the bacon into thin strips and cook in pan over medium heat to render the fat, until crispy. Place over paper towel lined plate to absorb extra fat,
- 4. After 15 minutes transfer the cabbage from the bowl with the vinegar liquid to a serving bowl. Be sure to drain it and discard the vinegar liquid. Add the olive oil, season with salt and pepper to taste and toss.
- 5. Optional step. Sprinkle with a few extra caraway seeds, chopped parsley and bacon. Serve.
Notes
*Substitute with sherry vinegar or white wine vinegar
Nutrition information does not include bacon and is based on 5 servings.
Nutrition
Serving: 1g | Calories: 51kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 211mg | Fiber: 1g | Sugar: 1g
