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Sunday, January 17, 2021

Krautsalat (German cabbage salad)

Krautsalat is one of the things S always buys and eats loads of when he visits Germany. I’d never tried to make it for him before but we had an excess of cabbage and it seemed like a good idea. He’d been into caraway recently so I though it should be the kind with caraway in it. This recipe seemed like just the thing.

We had a hyper German dinner, with this and some boil in the bag knoedel from Aldi - surprisingly good boiled, cooked, then fried in slices with onion and mushrooms. S was v enthusiastic about both, I should make krautsalat again... maybe I should even try making knoedel from scratch?!

1 kg white cabbage 
1 tbsp salt 
2 tbsp sugar 
3 onions 
1 tbsp caraway seeds 
140 ml sunflower oil 
150 ml white wine vinegar 
1 tbsp mustard (I used whole grain)

Clean the cabbage and remove the stem. Slice thinly and place in a large bowl. Add the salt and sugar and mix with hands for 5-10 min, until the cabbage goes a bit floppy. Cover with cling film and put in the fridge for approx. 24 hours.

The next day, peel and thinly slice the onions. Heat a medium saucepan over high heat and toast the caraway seeds briefly. Add oil, vinegar and onions to the pan and let cook gently until onions are soft. Add the mustard and mix to combine. Remove from the heat and let cool a bit.

Take the cabbage out of the fridge, add the onion mixture, and it is ready to eat. Keeps in the fridge well for a few days.


This is totally perfect, an excellent use of cabbage. It's quite quick and easy even though you have to remember to start it the day before you want to eat it. I did try making knoedel at some point, they were ok, need practice!

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