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Wednesday, June 27, 2012

Cold or Warm Cabbage Salad

Grilling Season is here and 4th of July Celebrations are only a week away, so I thought I'd post a recipe from Austria, that will give you an alternative to the true and sometimes tired Cole Slaw everyone serves with BBQ.

A "Krautsalat" or Cabbage Salad is something you would find everywhere in Austria, maybe even Bavaria and it just goes great with any kind of grilled meat, but especially well with ribs and sausages. You can even prepare it a day in advance and it's going to be even better.

Krautsalat, is somewhere in between a Cole Slaw and a Sauerkraut, it's not entirely raw, but also not cooked fully. Its still crunchy! It's slightly tangy, but not sour like Sauerkraut, it has a refreshing taste and isn't loaded with Mayo! I think you'll have to try and you will love it.

Here is what you need:

1 1/4 lbs of finely cut white cabbage
3 TBSP Apple Cider Vinegar
6 TBSP Vegetable Oil
1 TSP Cumin
1 TSP Salt
2 fl oz water

Bacon bits (optional)

Place the finely cut cabbage in a bowl, sprinkle with the salt and mix well with your hands (kinda knead it a bit like a dough), let stand in the fridge for about an hour.

Then again, using your clean hands, squeeze out some of the liquid and drain the excess water.

Mix the water, vinegar and cumin and bring to a boil. Then pour the vinegar mixture over the cabbage and add the oil, mix well and maybe add some pepper if you like. Or toss in some bacon bits and serve with your favorite BBQ.

 You can make this the day before and just do the marinade the day of the BBQ.

A variation to this is a warm version, it differs from it in the way that the cabbage is blanched/boiled. And it definitely calls for the bacon.

You'll need:

1 1/4 finely cut white cabbage
3 oz of smoked bacon cut in small cubes
4 oz water or soup stock (any kind you like)
3 TBSP Apple Cider Vinegar
3 TBSP Vegetable Oil
1 TSP Cumin

As in the previous recipe, add the cabbage to a bowl, sprinkle with salt and knead. Set aside. Bring the stock or water, the cumin and vinegar to a boil, then add the cabbage and let cooking the covered pot at a rolling boil for about a few minutes. Remove and drain the excess liquid.

While it is boiling, render your bacon in a pan, then pour all of it (even the fat) over the cabbage, add the vegetable oil and mix well. Salt and pepper to taste and serve!


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