What is it?
German style coleslaw.
How is it called in German?
“Weißkrautsalat” or “Krautsalat”
“The letter “ß” is also known as “sharp S”. The letter is pronounced like the “s” in “see”. The “ß” character is not used in any other language than German.
Cultural Background Story
This Bavarian cabbage salad is kind of a German coleslaw. Did you know that the word coleslaw stems from the dutch word koolsla, which means “cabbage salad”?
Up until the 1860s coleslaw was actually referred to as coldslaw in England. Cole is a short form of the word cabbage and comes from the latin word colis.
As cabbage is one of the oldest cultivated plants in Europe, it is assumed that salad made with white cabbage has been consumed since the Roman times.
Bayerischer Weißkrautsalat mit Speck
Bavarian White Cabbage Salad with Bacon
For this Bavarian cabbage salad the cabbage is sliced very finely. Apart from that, other ingredients include tasty bacon bits, cumin and the marinade, which is made with salt, pepper, vinegar and oil.
Carraway is an essential ingredient in the German cusine. It is added to recipes, because cabbage can be quite heavy on the stomach. This can lead to bloating and an upset stomach, which can be eliminated if you add carraway seeds or powder to the dish. This spice supports good digestion and at the same time, can give dishes an extra special touch.
White cabbage is full of vitamin C. And because it is important, especially in the colder months of the year, to give the body lots of immune strength, this Bavarian cabbage salad is a tasty support.
- 1 medium head white cabbage
- 3 oz. bacon
- 1 large onion
- 4 tbsp. white wine vinegar
- 1/8 cup vegetable broth
- 1 tsp.. mustard
- 2 tbsp. vegetable oil
- 1 tsp. coarse salt
- 1 tsp. coarse pepper
- 1 tsp. caraway seeds
- Slice cabbage lengthwise in 4 quarters.
- Cut stem out and discard.
- Slice each piece in fine strips and add to a large bowl.
- Add salt and mix well.
- Chop onion and bacon finely. Fry in butter till translucent.
- Add vinegar, pepper, caraway seed, broth and vegetable oil to the pan.
- Bring to a boil and pour mixture immediately over the cabbage.
- Toss and refrigerate for about 3 hours.
- Before serving, salt to taste if necessary.
The Bavarian cabbage salad would traditionally be served alongside a Bavarian pork specialities. But it also tastes great when served as a side salad for other meat dishes and has a popular place at German barbeques.
Variation: Try this recipe with young red cabbage. It is equally delicious.
If you buy a fresh white cabbage head, you can keep it chilled, wrapped in a paper towel for multiple weeks and it will stay fresh.