For the same dinner as the previous post, I made this wonderful German Purple Cabbage Slaw. I’m not exactly sure how authentic German it is, but it did indeed have flavours from German slaws that I’ve had and it was so pretty against the Candied Salmon and Rösti potatoes. It made for a very festive dinner. I was inspired by this recipe, but since I already had purple cabbage at home, that’s what I used and not the white cabbage in the recipe. What I really liked about this recipe is that the dressing is added hot which will slightly wilt the cabbage, but cabbage is strong enough that there will still be a slight crunch to it. They normally add caraway seeds but since I hate them, I omitted them!
German Purple Cabbage Slaw
- 1/2 small purple cabbage, finely shredded
- 2 tbsp EVOO
- 140 ml cider vinegar
- 100 ml vegetable stock
- 2 teaspoons salt
- 2 teaspoons mustard
- 2 tablespoons sugar
- Parsley for garnish
- In a glass micro-wave safe container, combine oil, vinegar, stock, salt, mustard and sugar and heat until sugar has dissolved, stirring often.
- Add the shredded cabbage to a non-metallic bowl and pour vinegar-oil mixture over cabbage and combine thoroughly. Cover and refrigerate for at least 4 hours or overnight.
- To serve, check seasonings, adjust, drain dressing and serve in a decorative bowl. You may want to let the slaw sit in a colander to drain completely, otherwise you will have purple cabbage stains on your table cloth. I guarantee it.
- Garnish with parsley.