I love talking to people about food when I travel. I admit, it's a no brainer when we speak a common (or common-ish language which is the case in the UK) language, but even with my non-existent German and "Lisl's" English, I was able to pull this recipe out of the head of a server at Hofbraü House.
(Holy Run-On Sentence Batman!)
This is a very common Bavarian side dish. I compare it to a half sour pickle, you are, essentially, half brining cabbage, then turning it into a salad.
Serve it with any pork dish or braise. It's one of the best, most refreshing cabbage dishes I've ever had. Or, serve it to anyone who says they don't like cabbage. This dish will change their minds.
Krautsalat
1 # (plus) shredded cabbage
1 Tbspn kosher or sea salt
4 oz bacon, rendered, finely chopped
1/4 cup finely chopped onion
1 tspn caraway seed
1/4 cup white wine -- sweet like Riesling or Pinot Grigio
1/4 cup white balsamic vinegar
(1/2 tspn sugar)
2 tspns
neutral oil like peanut, canola or grape seed
In a large bowl, toss the cabbage with salt. Press the salted cabbage under a plate for 30 minutes. Check the cabbage, it should be salty and soft but with a slight crunch remaining.
Rinse the cabbage carefully.
Drain thoroughly or spin in a salad spinner to remove excess water.
Toss the cabbage with the other ingredients. If using a dryer wine like a Pinot Grigio, add 1/2 tspn of sugar. Adjust seasoning and serve at room temp or chilled.
Deeee licious.
The calendar says it's Autumn, but we haven't had a drop of rain in ages. All this unrelenting sunshine is getting really annoying. It's Oregon, damn it, we need rain!
Here's hoping it'll soon be raining --rain and (pretty please) --men too....
xoxo
Nancy
