Things have finally settled down a bit at work, so I'm back in the kitchen rather than living on take aways and sandwiches. Thanks to all of you for bearing with me and all the well wishes.
Krautsalat has always been one of my favourites and I really can't give you a good enough reason why I have never tried to make my own before, especially as it's not available to buy here in the UK. It is so simple and really satisfied my cravings!
The difference between the German coleslaw and the one you usually get in the UK and the US is that instead of a mayonnaise based dressing, it is made with oil and vinegar and it doesn't have any carrots in it either. There are loads of slight variations, but here's the recipe I used, it can easily be doubled or trebled to feed a crowd.
Krautsalat
1/2 head white cabbage, shredded
1/2 green pepper, shredded
1/2 cup olive oil
1/2 cup white wine vinegar
1/2 cup sugar
1 tsp salt
1/4 tsp cumin seeds (optional)
black pepper, to taste
Place the cabbage and pepper in a decent sized bowl.
In a pan, bring the oil, vinegar, sugar, salt and cumin to a boil and stir until the sugar is dissolved.
Pour the hot liquid over the cabbage and stir well.
Cover and refrigerate for at least twelve hours.
Krautsalat has always been one of my favourites and I really can't give you a good enough reason why I have never tried to make my own before, especially as it's not available to buy here in the UK. It is so simple and really satisfied my cravings!
The difference between the German coleslaw and the one you usually get in the UK and the US is that instead of a mayonnaise based dressing, it is made with oil and vinegar and it doesn't have any carrots in it either. There are loads of slight variations, but here's the recipe I used, it can easily be doubled or trebled to feed a crowd.
Krautsalat
1/2 head white cabbage, shredded
1/2 green pepper, shredded
1/2 cup olive oil
1/2 cup white wine vinegar
1/2 cup sugar
1 tsp salt
1/4 tsp cumin seeds (optional)
black pepper, to taste
Place the cabbage and pepper in a decent sized bowl.
In a pan, bring the oil, vinegar, sugar, salt and cumin to a boil and stir until the sugar is dissolved.
Pour the hot liquid over the cabbage and stir well.
Cover and refrigerate for at least twelve hours.
