Krautsalat {Austrian Cabbage Salad}

November 17, 2012

This is the continuation of yesterday’s post in which I showed you just how simple making duck can be. Of course you’re not going to eat just duck. It’s good….but it needs a little something on the side. That’s where our favorite Kraut salad comes in. It’s not like any other salad and nothing like Sauerkraut. Sauerkraut is fermented which takes a very long time to prepare. Although at home we also love Sauerkraut it’s just not the right side dish to have with duck. This salad is served warm as the shredded cabbage is thrown in to hot water with caraway. Bacon cubes which are fried in butter are then tossed all over the salad which gives it its flavor. So basically even if the thought of cabbage doesn’t excite you all too much, as long as you like bacon you’re good to go.

At home we always make huge portions of food at the weekend. My brother takes leftovers to school and if I’m lucky I take leftovers to Munich with me. If you’re cooking for a smaller party, reduce this recipe by half…even that will give you a ton of salad.


As you can see we opted to use two heads of cabbage. I guess making the salad is a bit more labor intensive than making the duck, but you’ll have plenty of time once the duck is the oven. The first thing I would do is bring a large pot of water to boil. Throw in about 2 tablespoons of caraway.


In the meantime, let’s focus on the cabbage. Remove the brownish and not so tasty looking layers  and quarter what’s left.


Then start chopping into thin strips. At home we used our bread slicing machine which is a great help. We set it so that the cabbage strips are quite fine. This will just decrease the time it will need in the boiling water.


By the time you’ve got the cabbage all chopped up, the water should be boiling. Transfer the cabbage strips to the hot water . . .


. . . and using a spoon dunk the cabbage into the water. Then let it boil until softened.


While that’s boiling, grab a skillet and heat up 1.5 tbsp. of clarified butter. We used the skillet that we fried the duck in since it makes that salad even more flavorful. But feel free to use a clean skillet.


Then quickly chop a medium sized red onion.


Once the butter is hot, add bacon into the skillet and wait for it to soften a little. Don’t forget to take in the smell!!!


Add the onion and let the flavors come together.


After about 5 minutes the bacon should be crispy and the onion soft, set the skillet aside and cover with vinegar. Set aside.


By now the cabbage should be soft. Carefully drain the cabbage and immediately transfer it into a large enough serving bowl.


Toss the fried bacon all over the cabbage. Season with salt and if necessary add a drizzle of olive oil.


Mix it all up.


And serve warm with oven-roasted duck!!! Enjoy!


Austrian Krautsalat {Cabbage Salad}

makes a huge bowl


  • 2 heads of cabbage, finely sliced
  • 2 tbsp. of caraway
  • 2 tbsp. clarified butter
  • 200g bacon cubes
  • 1 medium red onion, finely diced
  • 150ml vinegar {e.g. brandy vinegar}
  • optional: 4-5 tbsp. olive oil
  • salt


  1. Heat up a large pot of water. Add 2 tbsp. of caraway and wait for it to boil.
  2. In the meantime, prepare the cabbage. Remove the outer layers that may be brown or wilted. Then quarter each head and chop into fine strips.
  3. Once the water is boiling add the cabbage strips to the water and cook for about 5 minutes or until slightly softened.
  4. In the meantime, heat up 2 tbsp. of clarified butter in a skillet.
  5. Once hot add the bacon and wait for it to crispen a bit. Then add the onion. Stir for a couple of minutes until the flavors have combined. Once softened remove from heat and cover with vinegar. Set aside.
  6. By now the cabbage should be cooked. Drain and transfer it to a large bowl.
  7. Add the bacon-vinegar mixture on top the cabbage and and season with salt. If necessary or to dry for your taste then add about 4-5 tbsp. of olive oil.
  8. Best served warm and along with duck.

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  • Reply Shannon (Healthiful Balance) November 26, 2012 at 12:50 pm

    This is also a really popular dish here in Germany. 🙂

  • Reply Mama’s Sauerkraut Soup January 25, 2013 at 8:04 am

    […] bacon cubes adds a bunch of flavor and goes extremely well with the cabbage {as can also be seen in this recipe where the two ingredients are […]

  • Reply Erika Brand December 4, 2013 at 10:03 pm

    Thank you for this wonderful recipe. Tastes just like Austria! I love the pictures and the details on timing. Keep going!

  • Reply Schweinsbraten {Austrian Pork Roast} January 13, 2014 at 10:43 pm

    […] finding the link to my recipe that I never posted it. Luckily I found another one on the web!} and Krautsalat. If you’re going for a less authentic and less indulgent take on this recipe, then thinly slice […]

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