Krautsalat (German Cabbage Salad)
A traditional German Krautsalat like you find in the restaurants and at the Oktoberfest!
Equipment
Ingredients
- 2 pounds very finely shredded green cabbage , about one medium sized cabbage; rough outer leaves, core and tough spines removed
- 1 small yellow onion , very finely chopped (about 3/4 cup)
- 3 tablespoons kosher or sea salt
- 1/3 cup white wine vinegar
- 1-2 tablespoons Essig Essenz (25% concentrated white vinegar), optional but recommended; otherwise can substitute distilled white vinegar
- 1/3 cup sunflower oil , or neutral salad oil of choice (e.g. canola or avocado)
- 1 teaspoon caraway seeds
- 1 teaspoon white sugar
- 1/2 teaspoon kosher or sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Place the finely sliced cabbage in a large bowl and add the onions and the salt. Use your hands to thoroughly massage the cabbage for a few minutes until it's broken down. The volume should be reduced by almost half and there will be a pool of water at the bottom of the bowl. Cover the cabbage and let it sit for 30-60 minutes to allow the salt to draw out the excess water.Place the cabbage in a colander and give it a thorough rinse.Let it drain in the colander for another 30 minutes, squeezing out as much of the water as you can.
- To make the vinaigrette, place all of the ingredients in a small bowl and whisk to combine.Place the drained cabbage in a large bowl. Pour the vinaigrette over the cabbage and stir to thoroughly combine. Cover and refrigerate the Krautsalat for at least 4 hours for optimal flavor. You can serve it cold or at room temperature.Store in the fridge where it will keep for 2-3 days. It's still edible beyond that but the cabbage will become discolored.
Nutrition
Calories: 119kcalCarbohydrates: 9gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 8gSodium: 2783mgPotassium: 222mgFiber: 3gSugar: 5gVitamin A: 113IUVitamin C: 43mgCalcium: 53mgIron: 1mg
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