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
Serves 4
Ingredients:
- 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
Directions:
- 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.
What a gorgeous slaw! The colour is so vibrant, looks delicious too!
LikeLike
What a great colour on this slaw Eva! Strange as it may sound, I eat cabbage about 5 days a week. I love the stuff, especially with vinegar. I use it not only as a ‘salad’ but as a bed for poultry/fish/meat. It’s dense and satisfying and oh so tasty! Your dressing sounds really lovely Eva. I’ve not tried the stock; I’m intrigued.
LikeLike
I do the same with arugula, Kelly, instead of pasta or rice, I put almost everything on a bed of greens, but I love the idea of the cabbage. The stock adds a touch of sweetness so you could possibly leave out the sugar. Next time I make this I will try it without the sugar for sure.
LikeLike
I will have to remember this for next fall. Jimre grows purple cabbages like crazy. I made my share of various purple cabbage salads, now there is one more to add. Thanks Eva!
LikeLike
Zsuzsa, you can adjust the sugar so it’s more Germanic, I know you are not too keen on vinegar.
LikeLike
It seems that the woman who is the source for this slaw’s inspiration is German, but funny thing is for all the time I’ve lived over there I really don’t recall eating or seeing slaw per se. But maybe that’s because I’m only on my first cup of coffee.
anyways I have no doubt that this was tasty indeed, as I make a more basic version of this as a fresh summer salad of sorts.
well done Eva!
LikeLike
Thanks Jed, my girlfriend lived there several years as a child and in university she made a similar cabbage salad with vinegar and sugar, she just never heated it up.
Regardless, it’s damn tasty!
LikeLike
The colour is so gorgeous Eva! It looks deliciously welcoming-I could take a bite right now 🙂
LikeLike
Thank you kindly Lorraine, I was a bit worried that the hot dressing might dull down the purple, but it didn’t.
LikeLike
Your slaw sounds marvelous…I second the omission of caraway seeds!!! And the color is so vibrant and lovely…as long as it’s not on the linens 🙂
LikeLike
Thanks Liz! And yes, not on the linens!
LikeLike
This is so pretty.. I love the brilliant color, it would be lovely at a Valentine’s dinner too:) I love this sort of dish precisely because of that crunch you get.. I hope you didn’t stain your tablecloth:)xx
LikeLike
Hi Barb, we were spared by the stain!
LikeLike
It’s certainly a very vivid and bright dish. It would make a lovely visual for many meals. I’ve never made a slaw before. Mike and Mr. N enjoy them, but Miss A and I aren’t big fans. Love your honesty about the caraway seeds and appreciate the warning about stains too. 😉
LikeLike
Thanks Kristy, very kind of you to comment. I make a lot of slaws, they are very textural and depending on ingredients can be amazing accompaniments to grilled chicken, fish, steak or even shrimp. And they are healthy too (as long as it’s not the creamy variety!).
LikeLike
I want this with the rosti 🙂
LikeLike
Thanks Maureen, the combo with the salmon worked out very well.
LikeLike
Beautiful!
LikeLike
Thank you kindly, sir.
LikeLike
I think caraway seeds are what we call ‘Shahi jeera’ in India, and it enhances the flavors of some Indian dishes enormously. But they are always seasoned in oil or clarified butter. Raw…..even when cold….I am not sure I would be a big fan either.
LikeLike
Thanks Minnie, I’ll have to try roasting them that way to see if I can tolerate them better.
LikeLike
Cabbage is one of my favorite vegs, this is on the to-make list. Glad you left out the caraway seeds, I too dislike them. I can see enjoying this with a big juicy hamburger.
LikeLike
Thanks Norma, we’ll be doing it again on Friday when I’ll serve it with pulled pork, Rösti potatoes and the slaw. Really yum.
LikeLike
I love purple cabbage. It’s called red cabbage here even though it is clearly purple.
LikeLike
Hey Genie, I think it’s called red here too, I just couldn’t do it.
LikeLike
Right, from now on, I’ll be calling it purple cabbage. Anyone who argues will be a fool.
LikeLike
You go girl!
LikeLike
That colour is simply gorgeous!
Cheers
Choc Chip Uru
LikeLike
Thanks CCU, it surely was but the flavour and texture was equally as spectacular.
LikeLike
Eva, this looks so beautiful I would never guess it’s just red cabbage… This salad sounds really delicious.
LikeLike
Thanks SIssi, I think with our love for the sour and sweet you would really like this slaw.
LikeLike
What an attractive meal you prepared, Eva! How very colorful and perfect for a dinner around the holidays. I don’t mind the creamier style of cole slaw but I do like a change every now and then. Yours would be perfect. And a big thank you for the warning about the purple stains. It would only be a matter of time …
LikeLike
I know what you mean, John. I usually where white when I cook anything so colourful.
LikeLike
I hate caraway seeds too, how very un-German of me 🙂 This looks delicious.
LikeLike
Thanks Rhonda, it is an acquired taste that I’ve not been able to acquire!
LikeLike
I can’t comment on the taste as I don’t eat most pickled items (ginger being an exception and now capers) but it IS quite beautiful … I might be tempted to try a forkful. 🙂
LikeLike
Thanks Maria, I love vinegar so this is right up my alley.
LikeLike
This is definitely my kind of everyday salad. My husband can’t understand why I enjoy all different kinds of cabbages.
LikeLike
I really loved the texture, slightly chewy but still crunchy. Very tasty indeed.
LikeLike
What a great idea to serve this with the salmon! So pretty!
LikeLike
Thanks Barb, I wanted a little something tart to go with the sweeter salmon and the potatoes. It was a big success.
LikeLike
It all looks fantastc. I’ll be back.
LikeLike
Thanks
LikeLike