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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!
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)
Ingredients Needed to Make German Style Cabbage Salad
- medium cabbage, shredded
- sweet onion
- granulated sugar
- apple cider vinegar
- vegetable oil
- yellow mustard
- celery seed
- kosher salt
- freshly ground black pepper
Instructions for Making This Recipe
To begin, gather all your ingredients so that you have them within easy reach. Using a food processor finely shred the cabbage. Or do it by hand with a Santoku knife and cutting board. 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.
Using a small saucepan, combine the apple cider vinegar, vegetable oil, and yellow mustard. Stir in 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.
Finally, cover and refrigerate for 4-8 hours before serving. This cabbage salad will keep in the refrigerator for 2-3 weeks.
See more Salad Recipes Here. View more German Dishes Here.
German Style Cabbage Salad
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 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. Using a food processor or a large knife and cutting board, finely shred the cabbage. 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.
- Using a small saucepan, combine the apple cider vinegar, vegetable oil, yellow mustard, 2 tablespoons sugar, celery seed, 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 cabbage and onion mixture. Stir together until combined.
- 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.
