This is a type of slaw you get everywhere in the south of Germany in Bavaria. Cabbage and caraway are made in heaven to be eaten together.
Cabbage is not so easy to digest and caraway seeds are helping the body to get it done.
You find this slaw in many restaurants and beer gardens. Every household makes their own too. But you will never find mayonnaise or yogurt in the dressing. It is oil and vinegar all the time.
The other import ingredient is Speck or Wammerl, cured and smoked pork belly or cured and cooked pork belly.
It is a salad that can rest in the fridge for a couple of days.
750 g white cabbage
1 medium white onion
2 tbsp parsley
1 1/2 tsp caraway seeds
150 g Speck or Wammerl
5 tbsp rapeseed oil
3 tbsp light fruity vinegar
1 tsp fleur de sel
1 tsp pepper
Quarter the cabbage and take the hard middle bit out first. Use a sharp knife and make a chiffonade until you run out of cabbage.
Use a big pot and boiling salted water and blanche the cabbage for 3 minutes. In a big bowl with ice cold water and stop the cooking.
Chop the onion and blanche it for 30 seconds too.
Chop the parsley and the Speck.
Bring it together and add the caraway seed and salt and pepper.
Make the dressing and let the salad rest for an hour before serving.
It goes great with Kotlett as a side dish.