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German Cabbage Salad

Shredded cabbage wilted in a warm bacon and apple cider vinegar dressing with caraway seeds. A classic salad with a balance of tangy, smoky, and savory flavors.

25 minEasyServes 4180 cal/serving

GermanSaladStovetopHigh FiberLow CarbGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeCorn-Free

Ingredients

  • 1 head green cabbage, shredded
  • 6 slices thick-cut bacon, chopped
  • 1/2 cup yellow onion, diced
  • 1/4 cup apple cider vinegar
  • 2 tsp granulated sugar
  • 1/2 tsp caraway seeds
  • 1/2 tsp salt
  • 1/4 tsp black pepper, ground

Instructions

  1. 1

    Place 1 head shredded green cabbage in a large heatproof bowl and sprinkle with 1/2 tsp salt.

  2. 2

    In a skillet over medium heat, fry 6 slices chopped thick-cut bacon for 6-8 minutes until crisp and an internal temperature of 160F is reached.

  3. 3

    Remove bacon to a plate, leaving rendered fat in the skillet, then add 1/2 cup diced yellow onion and cook for 3 minutes.

  4. 4

    Stir in 1/4 cup apple cider vinegar, 2 tsp granulated sugar, 1/2 tsp caraway seeds, and 1/4 tsp ground black pepper, bringing liquid to a simmer.

  5. 5

    Pour hot dressing over 1 head shredded green cabbage, add cooked 6 slices chopped thick-cut bacon, and toss to coat.

Questions

How long does German Cabbage Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double German Cabbage Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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