German Cabbage Salad
Recipe GLPR9ca32b4c8753d2
A warm, tangy German-style cabbage salad featuring crispy bacon, tender shredded cabbage, and a bright apple cider vinegar dressing infused with caraway seeds. This traditional side dish is light, flavorful, and naturally free from common allergens, making it a versatile addition to any meal.
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Ingredients
4 slices bacon
2 tablespoons vegetable oil
1 small shallot, thinly sliced
1 teaspoon caraway seeds
2 tablespoons apple cider vinegar
1 teaspoon sugar
1 pound cabbage, cut into bite-sized pieces
Kosher salt to taste
Freshly ground black pepper to taste
Directions
Cook the bacon slices in a large skillet over medium-high heat until crispy and cooked through, about 8-10 minutes. Transfer to a paper towel-lined plate, then chop into bite-sized pieces once cooled slightly.
Drain most of the bacon fat from the skillet, leaving about 1 tablespoon. Add the vegetable oil to the skillet and reduce heat to medium.
Add the sliced shallot to the warm oil and cook gently for 1-2 minutes until softened and fragrant, stirring occasionally.
Stir in the caraway seeds and cook for about 30 seconds until fragrant.
Pour in the apple cider vinegar and sugar, stirring until the sugar dissolves completely. Cook for another 30 seconds to warm the dressing.
Add the cabbage pieces to the skillet and toss well to coat with the warm dressing. Cook for 3-5 minutes, stirring frequently, until the cabbage is warm and slightly softened but still retains some crunch.
Remove from heat and stir in the chopped bacon. Season to taste with kosher salt and freshly ground black pepper.
Serve warm and enjoy immediately.
