German Coleslaw (Krautsalat)

Step 1

Remove the outside leaves of the cabbage, wash the cabbage, and cut it in half. Now remove the hard stem (core the cabbage) and cut the cabbage into fine strips. Place the strips into a large bowl.

Step 2

Add salt, sugar, and caraway. Massage the cabbage (seriously) for approximately 8 minutes with your hands until it is soft to the touch and the cabbage has given off some of its liquid.

Step 3

Cut the onions into small cubes. Heat the oil in a frying pan, add the onions, and fry them until they become translucent. Now add the water and the vinegar. Once the water and vinegar are hot, pour the mixture over the cabbage and mix everything together with a spoon.

Step 4

Add pepper to taste and let the German coleslaw rest in the fridge for at least 2 hours before serving.