in Germany

Coleslaw with sour cream and yogurt

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Ingredients for 10 servings:

  • 1 kg white cabbage, finely grated
  • 1 cup sour cream
  • 1 cup of yogurt
  • 1 pack of frozen herbs (8 herbs)
  • 1 onion(s), finely chopped
  • 1 tsp salt
  • ½ tsp pepper
  • 5 tbsp sugar
  • 1 tbsp lemon juice
  • 4 tbsp vinegar

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 30 minutes

Combine the vinegar with salt, pepper, sugar, and lemon juice and pour over the shredded cabbage. Let it sit overnight. The next day, drain the cabbage in a sieve and then transfer it to a bowl. Mix the sour cream with the yogurt, onions, and herbs. Pour the sauce over the cabbage, mix well, and season the salad again before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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