Ingredients for Rotkrautsalat Red Cabbage Salad
- 4 slices bacon, diced
- 2 tablespoons vegetable oil
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1/4 cup apple cider vinegar
- 1/2 teaspoon black pepper
- Red Wine
- Caraway Seed
- Red Cabbage
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How to Make Rotkrautsalat Red Cabbage Salad
- Dice 4 slices of bacon and fry in a medium-sized skillet over medium heat until crisp. Remove bacon with a slotted spoon and set aside, reserving bacon grease in the pan.
- Add 2 tablespoons of granulated sugar to the bacon grease. Stir in 1/4 cup apple cider vinegar and 1/4 cup dry white wine.
- Cook, stirring frequently, until the sugar is completely dissolved and the mixture slightly reduces (about 2-3 minutes).
- In a large bowl, add 1 medium red cabbage (thinly sliced, about 8 cups).
- Pour the hot bacon-vinegar mixture over the sliced red cabbage.
- Add 2 tablespoons of vegetable oil, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon caraway seeds to the cabbage. Gently toss to combine.
- Crumble the reserved crispy bacon over the salad.
- Let the salad sit at room temperature for at least 30 minutes to allow the flavors to meld before serving. The flavors will improve if it sits longer (up to 2 hours).
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
21g
Fat
25g
Carbs
3g
