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.
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.
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.
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.
