Go Back
+ servings
5 from 8 votes

Coleslaw - Classic

Prep Time30 minutes
Rest Time2 hours
Total Time2 hours 30 minutes
Servings: 4 people

Ingredients

  • 1,2 kg Small white cabbage
  • 7 tbsp White wine vinegar
  • Salt
  • Sugar
  • 1 Pc. Onion
  • 3 E Extra virgin olive oil
  • 1 tbsp Caraway seed
  • Pepper
  • 100 g Kat ham / pork belly

Instructions

  • Wash the cabbage, quarter it and remove the stalk. Either use a sharp knife or a kitchen slicer to cut the cabbage into thin strips (1 - 2 mm). Peel and finely dice the onion, stir together with 4-5 teaspoons of vinegar and the caraway seeds in a small bowl. Dice the ham / pork belly and fry briefly.
  • Place the strips in a large bowl, pour 3 - 4 tablespoons of vinegar over them, as well as 1 teaspoon of salt and 1 teaspoon of sugar. Beat the cabbage vigorously with both hands for 10 minutes until a milky juice has formed. Kneading destroys the cell structure and makes the cabbage softer,
  • Add the sauce and the ham / pork belly to the cabbage and mix everything well. Let it steep for a good 2 hours. Season to taste and add salt and pepper if necessary.
  • The coleslaw will keep for about 1 week in a food storage container with a lid.

Nutrition

Serving: 100g | Calories: 62kcal | Carbohydrates: 5.2g | Protein: 2.8g | Fat: 1.8g