Description
Warmer Krautsalat Rezept – Der warme Krautsalat ist das ideale Rezept in der Herbstzeit. Schnelle und Einfache Salatrezepte.
Ingredients
Scale
- 500 g Weißkraut (white cabbage)
- 100 g Speck (bacon)
- 1 Prise Pfeffer (pinch of pepper)
- 1 Prise Salz (pinch of salt)
- 1 TL Kümmel (1 teaspoon caraway seeds)
- 1 Prise Salz (for marinade)
- 250 ml Wasser (water)
- 1 TL Zucker (1 teaspoon sugar)
- 1 Prise Pfeffer (pinch of pepper for marinade)
- 1 Schuss Essig (a splash of vinegar)
- Etwas Öl (some oil, for finishing)
Instructions
- Prepare the cabbage by removing any outer leaves that are damaged or wilted. Cut the cabbage in half, remove the core, and slice the cabbage into thin strips using a sharp knife or a mandoline. Place the sliced cabbage in a large mixing bowl.
- Sprinkle a generous pinch of salt over the cabbage strips. Using your hands, thoroughly mix and massage the salt into the cabbage. This helps to soften the cabbage and draw out some moisture. Cover the bowl and let the cabbage rest for about 20 minutes at room temperature.
- While the cabbage is resting, prepare the marinade. In a medium saucepan or deep skillet, combine 250 ml water, a splash of vinegar, a pinch of salt, a pinch of pepper, and 1 teaspoon of sugar. Stir well to combine. Bring the mixture to a boil over medium heat, allowing the sugar and salt to dissolve completely.
- Once the marinade is boiling, add the rested, salted cabbage to the pot. Stir well to ensure the cabbage is coated evenly in the marinade. Cover the pot with a lid and let the cabbage simmer gently for several minutes, stirring occasionally. The cabbage should soften further but remain slightly crisp. Remove the pot from the heat when the cabbage has reached your desired tenderness.
- While the cabbage is simmering, cut the bacon into small cubes. Heat a separate frying pan over medium heat and add the bacon cubes. Fry the bacon, stirring occasionally, until it is golden brown and crispy. Remove the pan from the heat.
- Pour the hot, crispy bacon pieces (along with the rendered fat) over the warm cabbage salad. Drizzle a little oil over the salad if desired to add richness and shine.
- Add the caraway seeds to the salad, then taste and adjust the seasoning with additional salt and pepper if needed. Mix everything thoroughly to ensure the flavors are well distributed.
- Serve the warm cabbage salad immediately, garnished with extra caraway seeds or chopped parsley if desired. Enjoy as a hearty side dish or light main course.
Notes
For a more intense flavor, let the salad sit for a few minutes after mixing so the flavors can meld together. You can use smoked bacon for a deeper taste or add a splash more vinegar for extra tanginess. This salad is best served warm but can also be enjoyed at room temperature. It pairs perfectly with roasted meats, sausages, or as part of a hearty autumn meal.
- Prep Time: 10
- Cook Time: 20
- Category: Salatrezepte
Nutrition
- Serving Size: 4 Portionen
- Calories: 150-250
- Sugar: 11-16g
- Sodium: 300-600mg
- Fat: 8-15g
- Saturated Fat: 1-3g
- Carbohydrates: 25-35g
- Fiber: 4-8g
- Protein: 5-10g
- Cholesterol: 0-20mg