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How to make Krausalat (German coleslaw)

Mmmh, krautsalat (German coleslaw) is something that is quite as popular in Germany as sauerkraut but much quicker to make. It's also made from cabbage and we ate it together with the flammkuchen and it was very delicious.
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:
Serves 10

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!

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