Krautsalat – Bavarian White Cabbage Coleslaw

This is good hot or room temperature – try eating it cold with a glob of sour cream. The key addition to this salad is caraway seed, it pairs well with the cabbage and it seems to be standard.


Krautsalat - Bavarian White Cabbage Coleslaw

Prep Time: 15 minutes
Total Time: 15 minutes
Course: Coleslaw and Cabbage Salads
Author: The Cook


For cabbage

  • ½ head of cabbage
  • salt and boiling water <em>, or 2-3 tablespoons of butter </em>

For dressing

  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons vinegar <em>, white, red wine or cider</em>
  • 2 teaspoons sugar
  • 2 teaspoons caraway seed
  • 1 teaspoon Dijon mustard
  • 4 slices cooked bacon, chopped
  • salt and pepper, to taste


  • Bring a saucepan of water to a boil. Slice cabbage, you can rough chop it or slice it thinly. Add a good pinch of salt. Cover the cabbage in boiling water and allow to soak for 15 minutes. Once its softened drain the liquid and combine with the dressing.
  • To make the dressing simply combine ingredients and stir until combined. Mix with cooked bacon and pour over cabbage, toss to combine.


Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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