German Red Cabbage Salad (Rotkohlsalat)
This authentic German red cabbage salad is nothing like your average coleslaw! A hot sweet and sour dressing poured over finely shredded raw cabbage means no kneading required. Ready in 30 minutes and even better the next day, it's the perfect make-ahead side dish for BBQs and Oktoberfest gatherings.
Servings 6 people
Calories 232kcal
Ingredients
- 1 head red cabbage (about 2 lbs / 900g)
- 1 onion thinly sliced
- 120 ml neutral oil (sunflower or canola),
- 3 tablespoon cider vinegar can be substituted with red or white wine vinegar
- 3 tablespoon balsamic vinegar white or black
- 1 tablespoon granulated sugar
- 1 teaspoon salt more to taste
- fresh ground pepper to taste
- 30 g fresh parsley choppped optional
Instructions
- Remove the outer leaves from the red cabbage. Quarter it and cut out the tough core. Shred into fine strips using a mandoline, food processor, or sharp knife. Add to a large bowl.1 head red cabbage
- Heat 2 tablespoon of the oil in a skillet over medium heat. Add the onions and cook, stirring occasionally, until softened and lightly browned, about 8 to 10 minutes.120 ml neutral oil, 1 onion
- Add the remaining oil, apple cider vinegar, balsamic vinegar, sugar, and salt to the pan. Stir and bring to a rolling boil.3 tablespoon cider vinegar , 3 tablespoon balsamic vinegar , 1 tablespoon granulated sugar , 1 teaspoon salt
- Immediately pour the hot dressing over the shredded cabbage. Toss well to coat everything evenly.
- Leave to cool to room temperature, then season with freshly ground black pepper and scatter over the parsley if using.fresh ground pepper, 30 g fresh parsley
- Rest for at least 2 hours before serving, or ideally overnight. Taste and adjust seasoning before serving.
Nutrition
Calories: 232kcal | Carbohydrates: 16g | Protein: 2g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 15g | Sodium: 437mg | Potassium: 409mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1982IU | Vitamin C: 88mg | Calcium: 77mg | Iron: 2mg
