Classic coleslaw

For 6 servings as a side dish
  • 1 small white cabbage (approx. 1.2 kg)
  • 7-10 EL white wine vinegar
  • Salt
  • 1 onion
  • 1 EL Caraway
  • Sugar
  • 3 EL Oil (e.g. B. sunflower oil)
  • pepper
20 minutes
very easy
Remove the outer leaves. Wash the white cabbage under cold running water. Quarter the cabbage and cut out the stalk in a wedge shape with a sharp kitchen knife.
Cut the cabbage into 2–3 mm thin strips with a sharp kitchen knife. If you have a vegetable slicer, slice the cabbage on the knife side.
Put the cabbage strips in a large bowl. Drizzle with 3–4 tablespoons of vinegar and sprinkle with approx. 1 teaspoon of salt.
Now you need the right manpower: Knead the cabbage vigorously with your hands for about 10 minutes until a milky juice forms. This destroys the cell structure of the cabbage and the strips of cabbage gradually become softer.
Then let it steep for about 30 minutes.
In the meantime, peel the onion and cut into very fine cubes. First cut the onion in half. Halve again lengthways. Then cut into strips and finely dice.
Mix 4–5 tablespoons of vinegar with caraway seeds and 1 teaspoon of sugar in a small bowl. Withhold oil. Pour the vinegar-oil mix over the cabbage.
Knead everything with your hands for another 5 minutes. Season to taste with salt, pepper and sugar. Let it steep for another 15 minutes.
1 portion approx:
  • 110 kcal


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