Parboiled-White-Coleslaw-Gebruehter-Weisskrautsalat

This authentic German Gebruehter Weisskrautsalat is a comforting side dish that transforms simple white cabbage into a tender, flavorful meal. Unlike raw coleslaw, the cabbage is briefly parboiled to soften its texture while retaining a pleasant crunch. It is then dressed with a sharp vinegar mixture and topped with crispy, rendered bacon bits. The combination of the warm, vinegary cabbage and the savory, salty bacon creates a perfect balance of sweet, sour, and smoky notes. It pairs exceptionally well with roasted meats, sausages, or hearty stews. This dish is easy to prepare and serves as a fantastic way to enjoy cabbage beyond the traditional braised method.

Cooking Method: Boiling

Cuisine: German

Courses: Salads

Difficulty: Intermediate

Servings: 1

Calories: 6.2

Dietary: Gluten-free

Description

This authentic German Gebruehter Weisskrautsalat is a comforting side dish that transforms simple white cabbage into a tender, flavorful meal. Unlike raw coleslaw, the cabbage is briefly parboiled to soften its texture while retaining a pleasant crunch. It is then dressed with a sharp vinegar mixture and topped with crispy, rendered bacon bits. The combination of the warm, vinegary cabbage and the savory, salty bacon creates a perfect balance of sweet, sour, and smoky notes. It pairs exceptionally well with roasted meats, sausages, or hearty stews. This dish is easy to prepare and serves as a fantastic way to enjoy cabbage beyond the traditional braised method.

Ingredients

1 Lb cabbage head

Directions

1
Cut the cabbage head into quarters, remove the core and any tough outer leaves, then grate or shred the cabbage coarsely.
2
Bring 4 quarts of salted water to a boil in a large pot.
3
Add the shredded cabbage to the boiling water and cook for 2 to 3 minutes until slightly softened but still crisp.
4
Drain the cabbage in a colander, shake it dry, and gently press out excess water.
5
Transfer the warm cabbage to a large salad bowl while it is still lukewarm.
6
Sprinkle the cabbage with 3-4 tablespoons of mild vinegar and toss well to combine.
7
Let the dressed cabbage sit for several minutes to allow the flavors to meld.
8
While the cabbage rests, dice the bacon into small squares.
9
Cook the diced bacon in a skillet over medium heat until the fat has rendered and the bacon is crispy.
10
Pour the entire contents of the skillet, including the hot bacon and fat, over the vinegar-dressed cabbage.
11
Season to taste with salt, white pepper, and a pinch of sugar. Toss gently and serve immediately.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 6.2kcal

% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 4.5mg1%
Total Carbohydrate 1.4g1%
Dietary Fiber 0.6g3%
Sugars 0.8g
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan version, omit the bacon and use a neutral oil or mushroom broth for moisture.

Ensure the cabbage is not overcooked; it should remain crisp-tender after parboiling.

The bacon fat adds significant flavor; do not drain it unless dietary restrictions require.

Use mild vinegar such as white wine vinegar or apple cider vinegar for the best balance.

Keywords: bacon, cabbage, coleslaw, gebruehter, german, salad, side dish, vinegar, weisskrautsalat, warm salad, white cabbage, side, traditional, comfort food

Read it online: https://www.chefs-mate.com/recipe/parboiled-white-coleslaw-gebruehter-weisskrautsalat/