Jump to Recipe This post may contain affiliate links.See my disclosure policy.A traditional Krautsalat recipe like you’ll find served in German restaurants and at the Munich Oktoberfest! Crispy, refreshing, and delightfully tangy, this German cabbage salad is the perfect accompaniment to your roasted meats, pork chops, grilled chicken, beef and pork roasts, sausages and more! This season saw my best cabbage harvest.

I three green varieties, including my beloved Spitzkohl (pointy cabbage) from Germany (for making a ridiculous amount of Sauerkraut – 35 pounds of it so far and counting!), savoy cabbage, and red cabbage (for making lots of Rotkohl and pickled red cabage).And by best cabbage harvest ever, I mean that even after 35 pounds of sauerkraut, 15 pounds of Rotkohl and pickled cabbage, stuffed cabbage rolls, and several large batches of my creamy Cabbage and Kielbasa Soup, I still have 16 heads of cabbage waiting to be processed! Am I cabbaged out? I’m definitely getting there.But first, we need to make a traditional German cabbage side dish called Krautsalat! What is Krautsalat? This German cabbage salad is popular throughout Germany but especially where my Mutti is from in Bavaria and where I’m from in Baden-Württemberg.

The cabbage is raw but is massaged until broken down, salted and left for about an hour to draw out the water, and then tossed with a simple vinaigrette featuring caraway seeds.It’s crunchy and tangy and makes a te

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