German cabbage slaw with caraway

Step 1/4

• ⅓ kg white cabbage

• large bowl
• cutting board
• knife

Clean and quarter white cabbage. Make a cut to remove the stem. Slice the white cabbage thin and add to a large bowl.

Step 2/4

• ⅓ tbsp salt
• ⅔ tbsp sugar

• plastic wrap

Season the cabbage with salt and sugar, and mix thoroughly with bare hands for approx. 5 – 10 min, or until the cabbage becomes soft. Cover with a plastic wrap and let marinate in a fridge overnight, or ideally for approx. 24 hrs.

Step 3/4

• 1 onions
• ⅓ tbsp caraway seeds
• 46⅔ ml sunflower oil
• 50 ml white wine vinegar
• ⅓ tbsp mustard

• saucepan
• rubber spatula

The next day, peel and thinly slice onions. Heat a saucepan over high heat and toast caraway seeds briefly. Add oil, vinegar, and onions to the saucepan, and let cook until soft. Add mustard and mix to combine well. Remove from heat and let the marinade cool briefly.

Step 4/4

Add the marinade to the white cabbage. Mix well and serve. Enjoy!

Enjoy your meal!