Krautsalat – German Cole Slaw


  • 1 green cabbage (800g)
  • 2 tbsp butter
  • 3 oz / 100g bacon, diced
  • 1 tsp sugar
  • 1 tbsp caraway seeds
  • ½ tsp salt
  • 1 medium onion, sliced
  • 1 cup / 250ml beef stock
  • ½ cup / 125ml white wine vinegar
  • salt and black pepper
  • radish and parsley for garnish


  1. Remove outer leaves from cabbage. Cut into quarters, cut out white trunk. Slice cabbage into very thin shreds.
  2. Set large heavy pan over medium-high heat. Melt butter and add the bacon and caraway seeds. Cook until the bacon starts to brown. Add sugar, cook until lightly browned.
  3. Add onion, cook until softened and translucent. Add cabbage, stir to coat well with the fat. Add salt.
  4. Add beef stock and white wine vinegar. Cover and bring liquid to a boil, cook for 2-3 minutes, then remove from heat.
  5. Add vinegar, stir well, season to taste with salt and pepper.
  6. Let cool and refrigerate for at least 4 hours, better overnight.
  7. Before serving, check seasoning, add salt and pepper if necessary.
  8. Garnish with sliced radish and parsley.

Recipe and Photo: Steffen’s Dinners / CC BY-NC-ND

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