German Warm Cabbage Salad Krautsalat
Experience the comforting tang and savory warmth of German Warm Cabbage Salad, or Krautsalat—a delightful twist on traditional coleslaw. This quick and easy side dish combines tender shreds of green cabbage, sweet carrots, and sautéed onions all lightly cooked and coated in a tangy dressing made with white vinegar, Dijon mustard, and a touch of sugar for balance. Infused with optional caraway seeds for a subtle nutty note, this warm cabbage salad is perfect for rounding out hearty German meals or as a fresh, vibrant accompaniment to roasted meats. Ready in just 30 minutes, it’s a versatile, flavor-packed dish that can be served warm or at room temperature, and a sprinkle of chopped parsley adds a beautiful, herbaceous finishing touch. Whether you're hosting a dinner party or simply refreshing your weeknight menu, this krautsalat is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 1 head (medium-sized, about 2 pounds) green cabbage
- 2 medium carrots
- 1 medium yellow onion
- 4 tablespoons olive oil
- 5 tablespoons white vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon Dijon mustard
- 1.5 teaspoons salt
- 0.5 teaspoons ground black pepper
- 1 teaspoon caraway seeds (optional)
- 2 tablespoons, chopped fresh parsley (optional, for garnish)
Instructions
Remove any tough outer leaves from the cabbage, then cut it in half and remove the core. Thinly slice the cabbage into fine shreds using a sharp knife or mandoline slicer.
Peel the carrots and grate them using a box grater or food processor. Peel the onion and thinly slice it into half moons.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced onions and cook for about 3-4 minutes until softened and lightly golden.
Add the shredded cabbage and grated carrots to the pot. Stir well to combine and cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly softened but still have a bit of crunch.
In a small bowl, whisk together the white vinegar, granulated sugar, Dijon mustard, salt, pepper, and caraway seeds (if using).
Pour the vinegar mixture over the warm cabbage and carrot mixture in the pot. Stir well to evenly coat the vegetables in the dressing.
Continue cooking the salad for another 3-5 minutes, allowing the flavors to meld. Taste and adjust seasoning with additional salt or pepper if needed.
Remove the pot from heat and let the salad sit for 5 minutes to absorb the flavors further.
Transfer the warm cabbage salad to a serving dish and garnish with freshly chopped parsley if desired. Serve immediately or at room temperature.
Nutrition Facts
Calories |
910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.7 g | 75% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3917 mg | 170% | |
| Total Carbohydrate | 90.0 g | 33% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 52.5 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 456 mg | 35% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2227 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
