In Germany you would use either white cabbage or a cabbage called spitzkohl (pointy cabbage) but never seen it here in Sydney unfortunately.
Anyway, normal cabbage works just as fine. Krautalat is is a popular side dish throughout Germany and there as many different recipes as there are cooks but it never goes without caraway seeds.
|Shred cabbage finely.|
|Pickled cabbage with Halloween bat - booh!|
Recipe for krautsalat or German coleslaw:
1/2 white cabbage
100 ml oil
140 ml cider vinegar
100 ml vegetable stock
2 teaspoons salt
2 teaspoons mustard
2 tablespoons sugar
2 teaspoons caraway seeds
1. Wash cabbage and shred finely. Put cabbage in a large non-metallic bowl.
2. Combine oil, vinegar, stock, salt, mustard and sugar in a saucepan and stir over medium heat, until well combined and sugar has dissolved.
3. Pour vinegar-oil mixture over cabbage. Add caraway seeds and mix through. Cover with plastic wrap and refrigerate for at least 4 hours or overnight (if you can wait that long!).
4 Check seasoning and enjoy.
Serve with roasted meat, bratwurst or just on its on - it's delicious!