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Krautsalat (Bavarian Cabbage Slaw)
From Dorothy McNett's recipes at www.dorothymcnett.com. Use red or green cabbage, or even a combination!
1 pound or so of cabbage, shredded (about 4 - 5 cups shredded)
Shred the cabbage and place it on a large cutting board. Sprinkle with the 1 teaspoon salt and with your hands work the salt into the shredded cabbage, pounding it even a little as you work. Pile it into a large bowl and set it aside for an hour or so, then squeeze out and drain away any of the collected liquid. Leave the cabbage in the bowl and set aside. Cook the bacon until nice and crispy in a heavy bottomed skillet, and then remove bacon to a paper towel lined plate. Keep the bacon fat in the pan and add the 2 tablespoons grapeseed oil and heat it, adding the sliced shallot and cook and stir often to lightly brown the shallot pieces.. Stir in the caraway seed, vinegar and sugar. Cook just to get it hot, stirring up any browned bits left in the pan. Crumble the bacon over the cabbage and then drizzle and toss with the dressing. Sprinkle with ground pepper and more salt, if needed.
Recipe created 2017-04-02.