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Both sides of my husband’s family are of German heritage, plus we’re Lutheran. This means we eat a lot of German food, especially cabbage. German Style Cabbage Salad is a nice alternative to the creamy coleslaw recipes that abound in summer. Plus, it’s perfect for your next Oktoberfest celebration!
German Style Cabbage Salad is an old family favorite.
I found this recipe in grandma’s church cookbook, which my husband’s family fondly refers to as the Blue Cookbook. It’s full of family favorite recipes, many of them German. In this recipe the sauce is cooked on the stove and then poured over the shredded cabbage. (From the Blue Cookbook, Faith/Messiah Lutheran Church, Emporia, KS LWML)
See more Salad Recipes. Browse German Recipes and Family Recipes.
Ingredients for German Style Cabbage Salad
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Instructions For Making This Recipe
To begin, gather all your ingredients so that you have them within easy reach.
Prepare the Ingredients
Using a food processor finely shred the cabbage. Or do it by hand with a Santoku knife and cutting board. This should make approximately 9-10 cups. Mince the onion.
If you are using a food processor, go ahead and include all the onion juice.
Next, place the shredded cabbage and minced onion in a large bowl. Stir in 1/2 cup granulated sugar, mixing well. Set aside.
Make The Sauce
Using a small saucepan, combine the apple cider vinegar, vegetable oil, and yellow mustard. Stir in granulated sugar, celery seed, kosher salt, and freshly ground black pepper. Whisk together until incorporated. Heat on medium high and bring to a rolling boil.
Pour the hot sauce over the cabbage and onion mixture. Stir together until combined.
Place cabbage salad in a container. Cover and refrigerate for 4-8 hours before serving. This cabbage salad will keep in the refrigerator for 2-3 weeks.
While this salad is best served cold, it is perfect for outdoor picnics, as you don’t have to be overly worried about the ingredients going bad, such as those that use mayonnaise or salad dressing.
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German Style Cabbage Salad
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
- 1 medium cabbage (finely shredded)
- 1 cup sweet onion (minced)
- 1/2 cup granulated sugar
Vinegar Sauce
- 3/4 cup apple cider vinegar
- 3/4 cup vegetable oil
- 2 tablespoons granulated sugar
- 1 teaspoon yellow mustard
- 1 teaspoons celery seed
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- To begin, gather all your ingredients so that you have them within easy reach.
Prepare the Ingredients
- Using a food processor or a large knife and cutting board, finely shred the cabbage. You should have approximately 9-10 cups.
- Mince the onion. If you are using a food processor for this job, go ahead and include all the onion juice in the recipe.
- Place the shredded cabbage and minced onion in a large bowl. Stir in 1/2 cup granulated sugar, mixing well. Set aside.
Make the Vinegar Sauce
- Using a small saucepan, combine the apple cider vinegar, vegetable oil, yellow mustard, 2 tablespoons granulated sugar, celery seed, kosher salt, and black pepper. Whisk together until incorporated. Heat on medium high and bring to a rolling boil.
- Pour the hot vinegar sauce over the prepared cabbage and onion mixture. Stir together until combined.
- Transfer to a container. Cover and refrigerate for 4-8 hours before serving. This cabbage salad will keep in the refrigerator for 2-3 weeks. Serves 8-10 people.
