Best of Austrian Cuisine/Elisabeth Mayer-Browne 2001

White Cabbage Salad (Krautsalat)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
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INGREDIENTS:
1 head of cabbage allow 2 parts of oil to 1-1/2 parts of vinegar according to taste and size of the cabbage 1 teaspoon French mustard (optional)
pepper, salt, a little sugar 1 teaspoon carraway seeds



1 Remove the stalks from the cabbage, shred finely, put into a large basin and cover with boiling salted water, and leave for an hour. Drain off water, and squeeze the cabbage lightly between both hands. Mix the ingredients for the dressing in a bowl and toss the salad into it.
2 RED CABBAGE: Can also be prepared in this way.

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