Greg's cabbage salad

This is a modification of a German Weißkrautsalat, literally “white cabbage salad”. It's made from what is called green cabbage in English (not the same as Grünkohl, which is called Kale in English), and is somewhat related to English coleslaw. Compared to coleslaw, it is chopped much more finely.

There are two recipes on this page. Page down to see the other one.

Ingredients

quantity	ingredient	step
500g	Raw green cabbage	1
about 20 g	fine salt	1

2.5 g	caraway seed	2

50 ml	olive oil	3
30 ml	lemon juice	3
70 g	raw onion	3
200 g	apple	3
20 g	chives	3

Preparation

Chop the cabbage into fine strips, preferably with a mandolin. Spread the salt over it and leave for an hour. Rinse and centrifuge.
If the caraway seed is whole, grind it finely.
Mix oil, lemon juice and caraway and blend to an emulsion. Add onion and apple and blend to a paste. Pour over the cabbage. Add chopped chives.

The original recipe wants to add smoked doufu. That's definitely a breach of style, and I can't imagine what it would taste like. As the German saying goes, “‘It's all a matter of taste’, said the monkey, and bit into the soap”.

Second recipe

Yvonne made this in June 2025:

quantity	ingredient	step
500 g	white cabbage	1
75 g	onion (yellow)	1
10 g	sugar	1
20 g	salt	1

5 g	caraway seed	2

35 g	smoked Speck	3
	black pepper	3

10 g	vinegar (red wine or apple cider)	4
10 g	oil (canola)	4
	garlic chives (optional)	4

Shred the cabbage finely. Put it into a large bowl, add salt, pepper and finely chopped onion. Mix thoroughly with your hands. Allow to stand.
Briefly roast the caraway seed in a pan, remove.
Briefly fry the finely shredded speck strips in the same pan. Do not brown. Set aside.
Press the cabbage and drain the liquid that will have accumulated. Add the caraway and the speck. Mix. Add oil and vinegar. Add garlic chives if wished.