Bayerischer Krautsalat mit Speck
Authentic Bavarian warm cabbage salad: finely shaved white cabbage bruised with warm vinegar-bacon broth and toasted caraway seeds until tender-crisp.
Ingredients
- • 800g fresh white cabbage (Spitzkohl oder Weißkohl), outer leaves removed, cored and very finely shredded
- • 100g smoked German bacon (Speck), finely diced
- • 1 onion, finely minced
- • 150ml hot vegetable or beef broth, 4 tbsp white wine vinegar
- • 3 tbsp sunflower oil, 1 tsp whole caraway seeds (Kümmel), 1 tsp sugar, 1 tsp salt, black pepper
Preparation Steps
Place finely shredded cabbage in a large bowl with 1 tsp salt. Knead vigorously with your hands for 5 minutes to break down fibers until cabbage becomes juicy and tender.
In a saucepan, render diced Speck until crispy. Add minced onion, cooking for 3 minutes. Pour in vinegar, hot broth, sugar, and caraway seeds. Bring to a rolling boil.
Pour the boiling dressing directly over the salted shredded cabbage. Add sunflower oil and black pepper, tossing thoroughly.
Cover and let stand for at least 30 minutes at room temperature so the cabbage absorbs the warm dressing. Serve lukewarm or room temperature with roast pork.