Best Rotkrautsalat Red Cabbage Salad Recipes
GERMAN RED CABBAGE SALAD (ROTKRAUTSALAT)
Make and share this German Red Cabbage Salad (Rotkrautsalat) recipe from Food.com.
Provided by Polar Bear
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Fry bacon in medium-size fry pan until crisp.
- Remove and set aside.
- Add sugar, vinegar, and wine to bacon fat.
- Stir and cook until sugar is dissolved.
- Pour this hot mixture over the cabbage.
- Toss with vegetable oil, salt, pepper, and caraway seeds.
- Sprinkle crumbled bacon over mixture.
- Serve at room temperature.
Nutrition Facts : Calories 245.8, Fat 19.9, SaturatedFat 5.2, Cholesterol 19.3, Sodium 556.2, Carbohydrate 10.3, Fiber 2.9, Sugar 5.3, Protein 5.1
ROTKRAUTSALAT (RED CABBAGE SALAD)
Make and share this Rotkrautsalat (Red Cabbage Salad) recipe from Food.com.
Provided by Mimi Bobeck
Categories Sauces
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Fry bacon in medium-size fry pan until crisp.
- Remove and reserve bacon.
- Add sugar, vinegar, and wine to bacon fat; stir and cook until sugar is dissolved.
- Pour this hot mixture over the cabbage.
- Toss with vegetable oil, salt, pepper, and caraway seeds.
- Sprinkle crumbled bacon over mixture.
- Serve at room temperature.
Nutrition Facts : Calories 245.9, Fat 20, SaturatedFat 5.2, Cholesterol 19.3, Sodium 556, Carbohydrate 10.2, Fiber 2.8, Sugar 5.2, Protein 5.1
VEGAN STYLE ROTKOHL (GERMAN RED CABBAGE)
Veggies shouldn't have to miss out on German yumminess. This is a veganized post from "Cooking the German Way" e-book-- it originally called for 2 strips of bacon and cooking the onions in the bacon fat, but it says in the footnote that if you don't want to add bacon, simply use 2 TB butter or oil to cook the onions. If you don't have whole cloves, 1/4 tsp ground cloves = about 3 cloves but it's not recommended. I am otherwise copying the recipe as is, including the description: "This tangy, bright-colored side dish is delicious with beef, pork, or wild game. It does not go well with chicken or fish. The vinegar, with its natural acid, preserves the vivid color of the red cabbage. Leftover red cabbage can be chilled and served as a salad."
Provided by the80srule
Categories Greens
Time 1h20m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Gently heat the oil in a large heavy-bottom saucepan, and stir-fry the onions until transparent.
- Add the cabbage and stir well. Add the remaining ingredients and stir again.
- Cover and simmer over low heat for 1 hour, or until cabbage is tender. If possible, remove the whole cloves before serving.
RED CABBAGE COLESLAW - ROTKOHLSALAT
If you like coleslaw, try this red cabbage salad recipe for a refreshing treat. Marinating the cabbage in vinegar for a few hours makes this salad tasty and digestible. "Rotkohl Salat" goes with burgers, vegetarian Frikadellen, roasts and on picnics. NOTE: Refrigeration time is not included in prep time. From about.com and posted for ZWT6.
Provided by kitty.rock
Categories < 15 Mins
Time 15m
Yield 4 1/2 cup servings, 4 serving(s)
Number Of Ingredients 6
Steps:
- Shred the cored cabbage in your food processor, on a mandolin or cut the cabbage into quarters, remove the core and slice thinly with a knife from the cut side.
- Place shredded cabbage into a non-metallic bowl, sprinkle with salt and vinegar and toss to coat. Refrigerate for 1-2 hours.
- Fluff the cabbage with a fork, add the shredded apple (unpeeled or peeled) and the oil.
- Mix well to coat the salad. Season to taste with sugar or salt.
- Marinate in the refrigerator for another hour. Serve cold.
Nutrition Facts : Calories 54.7, Fat 3.5, SaturatedFat 0.5, Sodium 300.4, Carbohydrate 6.2, Fiber 1.4, Sugar 4.1, Protein 0.6
GERMAN WARM CABBAGE SALAD (KRAUTSALAT)
German deli. Posted by request. Garlic is optional. Some German Krautsalat recipes do not have garlic at all.
Provided by Polar Bear
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 5
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.
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