Bavarian Cabbage Salad
Budget Recipes Vegetables Salads German and Austrian
Lightly fermented cabbage salad with caraway, bacon and horseradish. It's excellent alongside any grilled meat (sausages, chicken breast or pork neck) or with a potato stew.
I've also made a small picture tutorial that will help you shred the cabbage finely using a knife.
Ingredients
1 small white cabbage (approx. 500g)
50g smoked bacon
1/2 teaspoon caraway seeds
1 teaspoon salt
2 tablespoons white wine vinegar
1 teaspoon sugar
1/2 teaspoon grated horseradish (prepared, from jar)
ground black pepper
Servings: 2
How to prepare bavarian cabbage salad
- Shred the cabbage finely. Place it in a large bowl. The cabbage can be shredded with a grater like this or with a knife.
- Put 100ml water, salt and caraway seeds in a small saucepan. Boil for 2 minutes to infuse the water with caraway aroma and slightly soften the seeds. Essentially, we're making a caraway-infused brine 😊
- Pour the hot brine directly over the cabbage. Knead the cabbage until it softens, aiming to reduce the volume of the cabbage by half. Then let the cabbage rest while we complete the next steps.
- Cut the bacon into small cubes and place them in a small frying pan to brown. If the bacon isn't fatty enough to release its fat, add 1-2 tablespoons of oil.
- Pour the browned bacon along with all the fat from the pan over the cabbage.
- Mix the vinegar with the sugar until dissolved and pour it over the cabbage as well. Add the grated horseradish. Grind some black pepper.
- Mix everything together and taste for salt. At this point, the flavors aren't "unified" yet - you'll taste each one somewhat separately. Cover the cabbage with a small plate to keep it pressed down. Let the salad rest for 1-2 hours at room temperature before serving, to allow the cabbage to ferment slightly and absorb all the flavors. If you want to keep it longer, store it in the refrigerator.
