Best 6 German Cabbage Salad With Bacon Recipes

BAVARIAN CABBAGE SALAD WITH WARM BACON

Steps:

• If necessary, remove the outer leaves of the cabbage. Quarter and remove the stem. Shred into fine strips and place in a large bowl.
• Boil some water (enough to fully submerge the cabbage) and pour it over the cabbage. Leave to soak for about 2 minutes.
• Pour the cabbage into a colander and drain well. Squeeze the water out thoroughly with your hands, then place in a fresh bowl.
• Warm up the oil in a pan and saute the onions until golden brown. Sprinkle with the sugar and caramelize over low heat.
• Deglaze the pan with the water and vinegar, bring to a boil, and allow to reduce a bit. Pour over the cabbage while it's still hot. Season with salt, pepper, and caraway seeds. Mix thoroughly and set aside to cool.
• Before serving, cut the bacon into fine strips or small cubes. Saute in a dry pan until crispy. Sprinkle over the salad and serve immediately, while the bacon is still warm.

GERMAN WARM CABBAGE SALAD (KRAUTSALAT)

Steps:

• Cut the bacon into tiny bits.
• Fry it in a big deep frying pan and fish out all the bits after they are crisp.
• Cut up the onion and garlic and fry them in the bacon fat.
• When they are brown, pour in the vinegar.
• Bring it just up to a simmer, add all the cabbage and bacon, toss it as you would a salad, and serve it.
• The cabbage doesn't cook, but it wilts a little under the hot vinegar.

CRISPY CREAMY CABBAGE SALAD WITH BACON GERMAN STYLE

Steps:

• shred cabbage fine or coarse as you prefer.
• dice bacon (or canadian bacon) and fry crisp.
• Mix half and half, vinegar, oil (or if you like more bacon flavor substitute with the bacon drippings), sugar, salt and pepper.
• Ad bacon bits to the dressing.
• pour over cabbage, mix and store in the fridge for 1/2 hour before serving.

TRADITIONAL KRAUTSALAT (GERMAN COLESLAW /CABBAGE SALAD)

Steps:

• 1. Shred the cabbage and place in a heat proof bowl. 2. Combine vegetable stock (or water), vinegar, sugar and caraway seeds in a small saucepan and bring to boil. Remove from heat, stir to make sure the sugar has dissolved and pour over the cabbage. Allow 15 minutes of soaking time, occasionally turning the cabbage around using kitchen tongs. 3. Optional step. While the cabbage is soaking cut the bacon into thin strips and cook in pan over medium heat to render the fat, until crispy. Place over paper towel lined plate to absorb extra fat, 4. After 15 minutes transfer the cabbage from the bowl with the vinegar liquid to a serving bowl. Be sure to drain it and discard the vinegar liquid. Add the olive oil, season with salt and pepper to taste and toss. 5. Optional step. Sprinkle with a few extra caraway seeds, chopped parsley and bacon. Serve.

GERMAN RED CABBAGE

Steps:

• In a large Dutch oven coated with cooking spray, cook and stir onion and apple over medium heat until onion is tender, about 5 minutes. Stir in remaining ingredients; cook, covered, until cabbage is tender, about 1 hour, stirring occasionally. Serve warm or cold.

AUTHENTIC GERMAN POTATO SALAD

Steps:

• Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
• Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
• Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.