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Kraut Salad

keithsnow's picture
Chef Keith Snow creates a delicious German delicacy.
Ingredients
  Savoy cabbage/Cabbage 1⁄4
  Cabbage 1⁄2 (Regular Variety)
  Pure olive oil 4 Tablespoon
  Apple cider vinegar 1⁄2 Cup (8 tbs) (5% Acidity, Look For Whitehouse Brand)
  Salt and pepper To Taste
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1. Using a shape knife cut and discard the core of the cabbage.
2. Slice the cabbage in thin strips or use a mandolin.

MAKING
3. In a bowl, put the cabbage, salt, olive oil, black pepper and cider vinegar.
4. With your hands, stir and toss to mix all the ingredients. and allow to sit for at least 1 to 2 hours.

SERVING
5. Serve with some pork chops, or as desired.

TIPS
This salad will last unrefrigerated for at least 6 hours due to low PH (high acid).

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
German
Course: 
Side Dish
Taste: 
Savory
Method: 
Mixing
Dish: 
Salad
Ingredient: 
Cabbage, Vegetable
Preparation Time: 
70 Minutes
Servings: 
2
The Germans love their greens and knows how to eat them too. And this classic kraut salad is a classic example of the. Chef Keith Snow shares a delectable salad recipe that isn't just quick and easy, but also packs in a good deal of taste and nutrition too.

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