Warm Krautsalat Recipes

TRADITIONAL KRAUTSALAT (GERMAN COLESLAW /CABBAGE SALAD)

Steps:

• 1. Shred the cabbage and place in a heat proof bowl. 2. Combine vegetable stock (or water), vinegar, sugar and caraway seeds in a small saucepan and bring to boil. Remove from heat, stir to make sure the sugar has dissolved and pour over the cabbage. Allow 15 minutes of soaking time, occasionally turning the cabbage around using kitchen tongs. 3. Optional step. While the cabbage is soaking cut the bacon into thin strips and cook in pan over medium heat to render the fat, until crispy. Place over paper towel lined plate to absorb extra fat, 4. After 15 minutes transfer the cabbage from the bowl with the vinegar liquid to a serving bowl. Be sure to drain it and discard the vinegar liquid. Add the olive oil, season with salt and pepper to taste and toss. 5. Optional step. Sprinkle with a few extra caraway seeds, chopped parsley and bacon. Serve.

WARM KRAUTSALAT

Steps:

• The cabbage into quarters and rub on a small grater. grate as for cole slaw using large grate side.
• chop onion completely in pinky nail size pieces.
• in large sauce pot warm oil. vinegar and sugar. toss in cabbage and onion add lemon juice and salt and pepper. cook for 10 min on med heat
• till cabbage is tender. remove from heat serve warm.