Krautsalat (German Coleslaw)

This is a recipe for Krautsalat (German-style coleslaw). It's a salad made of green cabbage with butter, bacon, onion, beef stock, caraway seeds and vinegar.

Ingredients

• 1 green cabbage (about 1¾ lb / 800 g)
• 2 tbsp butter
• 3 oz / 100 g bacon, diced
• 1 tsp sugar
• 1 tbsp caraway seeds
• ½ tsp salt
• 1 medium onion, sliced
• 1 cup / 250 ml beef stock
• ½ cup / 125 ml dry white wine
• ½ cup / 125 ml white wine vinegar
• salt and freshly ground black pepper (to taste)
• radish and parsley for garnish

Preparation

1. Remove outer leaves from cabbage. Cut into quarters, cut out the white core. Slice cabbage into very thin shreds.
2. Set a large heavy pan over medium-high heat. Melt butter and add the bacon and caraway seeds. Cook until the bacon starts to brown. Add sugar and cook until lightly browned.
3. Add onion and cook until softened and translucent. Add cabbage, stir to coat well with the fat. Add salt.
4. Add beef stock and white wine. Cover, bring to a boil and cook for 2-3 minutes, then remove from heat.
5. Add the white wine vinegar, stir well and season to taste with salt and pepper.
6. Let cool and refrigerate for at least 4 hours, better overnight.
7. Before serving, check seasoning, add salt and pepper if necessary.
8. Garnish with sliced radish and parsley.

Yields 6 servings.

Preparation time: at least 4 hours

This recipe is inspired by my Mom's recipe for Krautsalat.