I can’t believe I didn’t post this after we had it at an amazing real Oktoberfest event that we were fortunate to be invited to in Bavaria. It is very simple, and based on this recipe. Unlike American coleslaw, this one is blanched, so it has a softer texture and is more easily digested. It is very simple, and I have had it requested several times for potlucks. It is a lot easier to make if you have some kind of mandoline.
Vegetables
1 head of green cabbage
3 qts. boiling water + 2 Tbsp. salt
1 small white onion
Dressing
6 Tbsp. white wine vinegar
3 Tbsp. sunflower oil
1 Tbsp. caraway seeds
2 tsp. sugar
2 tsp. salt, to taste
1 tsp. white pepper
Instructions
Boil the water in a large stockpot and add the 2 Tbsp. salt.
Remove several of the outer layers of the cabbage. Cut the cabbage into 4 wedges, and cut out the cores. Shred the entire head of cabbage very fine. I recommend using a mandoline or shredder–I have one like this, and I actually use it several times a year for sauerkraut or pickles, so I feel it was a worthwhile purchase. Shred the onion and set it aside in a medium bowl.
Place the shredded cabbage in the boiling water and put the lid on the pot, turning off the flame. Let it sit for 5 minutes, then drain, rinsing briefly with cold water. Squeeze the cabbage out thoroughly and put it in a large bowl.
Submerge the shredded onion in cold water, then drain and add to the cabbage.
Mix together the dressing ingredients with a whisk. Pour over the cabbage and toss well. Adjust the seasonings to taste. The salad is best after it sits for at least an hour.
Keep band aids handy before proceeding.