Bavarian white cabbage salad

Bavarian white cabbage salad with onion, apple cider vinegar, olive oil and caraway – crunchy, full of flavour and ideal for making ahead.

At a glance

• Serves 4
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 80 kcal per serving
• Protein: 2 g
• Fat: 4 g
• Carbs: 8 g

Ingredients

• 1/2 white cabbage
• 1 onion
• 3 tbsp apple cider vinegar
• 2 tbsp olive oil
• 1 tsp caraway seeds
• 1 tsp honey
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: chopping board · knife · mixing bowl

1. Prepare the white cabbage, remove the core and slice or shred it very finely.
2. Put the cabbage into a large bowl, salt it and knead it thoroughly with your hands until it softens and releases some juice.
3. Finely chop the onion and mix it into the cabbage.
4. Stir the apple cider vinegar with the olive oil, caraway and honey and pour it over the cabbage. Mix everything carefully.
5. Season to taste with salt and pepper and leave the salad to stand so the flavours come together.
6. To serve, toss briefly once more and bring it to the table slightly chilled or at room temperature.

Good to know

A cabbage salad like this lives on time and a bit of handiwork. That's exactly what makes it so good: simple, honest and often even better the next day.

Swaps

White cabbage → sweetheart cabbage (often more tender); honey → date paste (unrefined sweetness, also contains some minerals); onion → shallot (milder in flavour); apple cider vinegar → mild white wine vinegar (more delicate acidity)

Allergens

Naturally gluten-free, lactose-free and egg-free. Honey isn't suitable for children under 12 months, and in pregnancy the salad is generally fine if the cabbage is fresh and carefully prepared.

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