German Cabbage Salad or Coleslaw

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1 small cabbage

1 medium onion

1 cup crème fraiche

2-3 tablespoons white wine vinegar

1 teaspoon sugar

1-2 splashes milk

small bunch of parsley

small bunch of chives

fine sea salt and freshly ground black pepper


1. Slice the cabbage very finely, you could use a mandolin. Place it in a large bowl, add some salt starting with 2 teaspoons. Knead the cabbage very thoroughly with your hands, taste and add more salt if not salty enough. Don't overdo it though with the salt. Cover and let it stand in the fridge for at least 6 hours and up to 24.

2. Chop the onion very finely.

3. Mix the crème fraiche with the onions, add the vinegar and add everything to the cabbage. Mix well and adjust the seasoning with salt (if still necessary), pepper, sugar, and more vinegar if necessary, the salad should be on the sour side. Add a splash or two of milk to loosen the dressing.

4. Chop the herbs very finely and add them to the salad.

5. Stir well and keep refrigerated until ready to serve. It keeps for several days in the fridge.

Bon Appetit!

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