Our German Cabbage Salad is probably the equivalent of the American Cole Slaw. It is served as a side dish or in sandwiches, and also valued as a party salad at gatherings.
While the American Cole Slaw has a rather sweet taste and contains carrots, the German Kraut Salad is more on the sour side.
A little joke that my daughter came up with:
What is an angry German? … A sour kraut!
Video How to Make German Cabbage Salad
Our kraut salad often comes as a side salad with the main dish in restaurants. It is mostly combined with meat dishes.
The great thing about cabbage salad is, that cabbage contains a lot of vitamins and minerals like Vitamin K and C, Foliate, Manganese, Vitamin B6, Calcium, Potassium … and is also high in fiber. It has anti-inflammatory properties, and might even lower your cholesterin. So, there are a lot of good reasons to eat cabbage and eating it raw instead of cooked, makes it even more nutritious and healthy.
Other Cabbage Salads
While I praise the German Kraut Salad, I have to admit, that I personally like Greek Cabbage Salad the most. It is made with olive oil and some other spices and tastes wonderful with Gyros and in a Döner. Quite often you might find a Greek version on the farmers market in Germany.
Make it Ahead
You will need to make the cabbage salad a day ahead of the day that you are planning to serve it. For the cabbage strips to become soft and tasty, it needs to soak in the fridge overnight and I think it tastes even better after two days. To make sure that the cabbages is in the vinaigrette (if one can call it that), you place a plate that is slightly smaller than the bowl on top to weigh down the cabbage strips.
Pin German Cabbage Salad to Pinterest
Cabbage Salad – Kraut Salad
Ingredients
- 1 Cabbage small
- 1 Onion large
- 125 ml Oil i.e. sunflower oil
- 250 ml Apple Cider Vinegar
- 100 g Sugar
- 6 g Salt
- 1 tsp Mustard
Instructions
- Cut the cabbage into quarters, remove the stem, and then cut into very thin stripes.1 Cabbage
- Dice the onion very small.1 Onion
- In a saucepan, combine the onions, vinegar, oil, salt, and sugar.125 ml Oil, 250 ml Apple Cider Vinegar, 100 g Sugar, 6 g Salt
- Bring to a boil and take of the stove.
- Add the mustard to the saucepan, stir, and then pour over the cabbage strips.1 tsp Mustard
- Mix very well.
- Cover the bowl with a plate, weighing the cabbage down, and let soak in the fridge overnight.
- Remove from the fridge about 20 minutes before serving, taste if more salt or other spices are needed. Decorate with some parsley or chives or some tomato sllices for a little color.
