German Sweet-and-Sour Red Cabbage Salad Recipe
This German sweet-and-sour red cabbage salad is a colorful side dish for meat and potato meals. It’s crunchy, slightly apple-flavored, and pleasantly tangy. It’s a bit like a Polish cabbage slaw, but with a stronger vinegar and sugar note, just like in German roasts-and-gravy restaurants.
This salad combines the natural sweetness of apples with tangy vinegar and aromatic caraway, creating a vibrant side that brightens up hearty dishes. It’s simple to prepare and keeps well, making it ideal for advance meal prep.
Chef's tips
Shred the cabbage as finely as you can – this helps it soften more quickly and absorb the dressing better. If your cabbage is very firm, let the salad rest longer or knead it a bit more at the beginning.
How to serve
Serve chilled or at room temperature alongside roasts, grilled sausages, or potato dishes. It’s also delicious in sandwiches and wraps for extra crunch and color.
Ingredients
- red cabbage - 600 g
- apple - 2 piece
- onion - 1 piece
- vinegar - 3 tablespoons
- oil - 3 tablespoons
- sugar - 1.5 tablespoons
- salt - 1 teaspoon
- pepper
- caraway seeds - 0.5 teaspoons
Preparation
- Remove the outer leaves from the red cabbage, cut it into quarters, remove the core, and shred very finely with a knife or on a slicer.
- Transfer the shredded cabbage to a large bowl, sprinkle with salt and sugar. Knead the cabbage with your hands for 3–4 minutes until it softens slightly and releases some juice.
- Wash the apples, remove the cores, and grate them on a coarse grater or cut into thin matchsticks. Peel the onion and slice it into very thin slivers.
- Add the apples and onion to the cabbage and gently mix.
- In a small bowl, mix the vinegar, oil, caraway seeds, and a pinch of pepper. Pour the dressing over the cabbage and mix everything thoroughly.
- Taste the salad and, if needed, adjust with more salt, sugar, or vinegar – the flavor should be distinctly sweet-and-sour.
- Let the salad rest for at least 30 minutes at room temperature or in the fridge so the cabbage softens and the flavors meld.
- Before serving, mix again and adjust the seasoning if necessary.
Storage
Store the salad covered in the fridge. It keeps well for several days and often tastes even better the next day as the flavors develop further.
