Recipe: Krausalat.

Going German with homebaked sourdough pretzels. This time, I managed to shape the pretzels much better although still not perfect. At least they taste just as pretzels should!

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Had to put this photo up because it was the best pretzel I shaped. Lol.

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We ate these alongside some paprika oven-baked wedges, nuernburger bratwürschen (German sausages) and krautsalat (German coleslaw). There are so many things Florian gets me to make so that he can reminisce about Germany but funnily enough, when he used to eat them back home, he would buy them in a bottle or from the shops ready-to-eat.

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Krausalat was easy enough and he was very happy to find that it tasted even better than in Germany. The only thing that we struggled to find, and therefore, had to omit, was caraway seeds. If you have some, be sure to use them.

Krausalat

1/2 a head of round cabbage
4 Tbsp olive oil
2 Tbsp white wine vinegar
1/2 Tbsp sugar
SALT!
Black pepper

  1. Cut the core off the cabbage. Use a mandolin to shave the cabbage finely.
  2. Salt all the cabbage heavily for half an hour. This will extract the water out. 
  3. We used a colander to remove the excess water. You can use a cheesecloth. 
  4. In a clean bowl, place all the cabbage and season with olive oil, white wine vinegar, sugar, and lots of black pepper. (And 2 tsp caraway seeds if using.) Mix until everything is evenly distributed. 
  5. Cover and let sit in fridge for an hour. Longer will be even better. We made this in the morning and had this at dinner time so… about 8 hours. The salad keeps well and tastes even better over time. 

 

 

 

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