White Cabbage Krautsalat Recipe
Krautsalat is a German white cabbage salad, often served with grilled sausages and roasted meats, similar to coleslaw in English-speaking countries. It is slightly sour, crunchy and refreshing, which makes it a great balance for heavier dishes. It’s perfect for parties because you can prepare it in advance.
In Germany, Krautsalat is a staple side dish in beer gardens and sausage stands, often served alongside potato salad. Depending on the region, it’s seasoned more strongly with caraway or enriched with a little stock instead of part of the vinegar.
A simple, classic German salad that requires only a few basic ingredients yet delivers a refreshing, well-balanced flavour that pairs perfectly with rich grilled and roasted dishes.
Why this version works
- Kneading the cabbage with salt speeds up softening and draws out its juices, so the salad is juicy without needing lots of oil.
- Apple cider vinegar gives a milder, fruity acidity than spirit vinegar, keeping the flavor fresh but not harsh.
- Very fine shredding ensures the cabbage softens evenly and doesn’t stay hard in the center even after a short marinating time.
Chef's tips
Shred the cabbage as finely as possible – the thinner the shreds, the quicker it softens and the better the texture. Don’t skip the kneading step; it’s key to getting the right crunch without the cabbage being too hard.
How to serve
Serve in a large bowl for guests to help themselves, or portion into small side bowls next to grilled sausages, roast pork or burgers. It also works well in lunch boxes alongside cold cuts and bread.
Watch out for
- Don’t cut short the kneading stage – cabbage that’s kneaded too briefly will stay hard and dry inside.
- It’s easy to overdo the caraway; if not everyone likes it, add less at first and sprinkle in more just before serving if needed.
- Don’t add extra salt before at least a dozen minutes have passed, because the cabbage gradually releases juice and the flavor intensifies.
Substitutions
- You can replace apple cider vinegar with wine or spirit vinegar, reducing the amount by 1–2 teaspoons because they are sharper.
- You can swap part of the vegetable oil for pumpkin seed oil or linseed (flaxseed) oil, added at the end for a nutty aroma.
- If you don’t like whole caraway seeds, use ground caraway instead, but in a smaller amount because its flavor is more intense.
Ingredients
- white cabbage weight after removing the core - 800 g
- onion small - 1 piece
- apple cider vinegar - 4 tablespoons
- vegetable oil e.g. rapeseed - 3 tablespoons
- sugar - 1.5 teaspoons
- salt plus extra for seasoning - 1.5 teaspoons
- black pepper freshly ground - 0.5 teaspoons
- caraway seeds optional - 0.5 teaspoons
- parsley leaves, chopped - 2 tablespoons
Preparation
- Clean the cabbage from the outer leaves, cut into quarters and remove the hard core. Shred very finely with a knife or on a cabbage slicer.
- Transfer the cabbage to a large bowl, sprinkle with 1.5 teaspoons of salt and knead thoroughly with your hands for 3–4 minutes, until it starts releasing juice and softens slightly.
- Peel the onion and slice it very thinly into feathers or dice finely. Add to the cabbage.
- In a separate small bowl, mix the vinegar, oil, sugar, pepper and caraway seeds until the sugar dissolves.
- Pour the prepared dressing over the cabbage and mix very thoroughly, preferably with your hands, so the dressing reaches all pieces.
- Leave the salad for at least 30 minutes at room temperature or for a few hours in the fridge so the flavours meld and the cabbage softens further.
- Before serving, taste and, if needed, season with additional salt, pepper or a little vinegar. Sprinkle with chopped parsley leaves.
Storage
Store the salad covered in the fridge. It keeps well for 2–3 days and often tastes even better the next day as the flavours develop further.
This version of Krautsalat is deliberately simple and close to what you’ll often find in German beer gardens – light, crunchy and not overloaded with ingredients.
