A Classic Austrian Cabbage Slaw Recipe: A Warm and Flavorful Twist

Explore the traditional flavors of a beloved cabbage slaw recipe from Austria, provided by a cherished family recipe. This slaw is not only a delightful side dish but also a testament to the rich culinary traditions of Eastern Europe. The addition of warm spices and the slight tang of malt vinegar in this recipe gives it a unique twist that will satisfy both seasoned chefs and curious home cooks alike.

Ingredients

Finely shredded white cabbage (or a mix of white and red cabbage) Small waxy potatoes, cooked and sliced Smoked ham or bacon, diced Caraway seeds Malt vinegar to taste Salt Oil for frying Water to make the dressing

Preparation Method

Begin by finely shredding the white cabbage, or a mix of white and red cabbage if preferred. This step ensures that the cabbage is evenly distributed and absorbs the flavors better. Place the shredded cabbage in a large bowl and add a generous amount of salt. Cover the bowl and let it sit overnight. This process helps to draw out excess moisture and adds to the overall flavor profile.

The next morning, use a colander to rinse the cabbage thoroughly to remove the excess salt. Pat it dry and then transfer it to a serving bowl. At this point, you can add the cooked and sliced waxy potatoes to the bowl. Potatoes not only provide a delightful texture but also a slight sweetness that complements the cabbage.

Meanwhile, dice either smoked ham or smoked bacon. Fry it in a small amount of oil until it starts to crisp. Once the meat is done browning, remove it and set it aside. This step will infuse the oil with delicious, smoky flavors that you’ll incorporate into the dressing later.

While the meat is cooling, prepare the dressing. Add an adequate amount of water to the pan where the meat was fried, enough to create a dressing-like consistency. Add about 2 good teaspoons of caraway seeds to the pan and bring it to a boil. Simmer the mixture for about 5 minutes to allow the flavors to meld together.

Once the dressing has cooled down slightly, add malt vinegar to taste. You can adjust the amount of vinegar according to your preference, as it will bring a slight tanginess to the dish. Heat the dressing over low heat to make it more harmonious with the cabbage mixture.

Finally, add the hot dressing to the cabbage and potato mixture. Gently toss everything together to ensure that the flavors are evenly distributed. The heat from the dressing will warm the slaw, making it both comforting and refreshing.

Tips and Variations

To enhance the flavor, you can experiment with different types of cabbage like Napa or savoy, or even add in some apple slices for a sweet touch. Additionally, if you prefer a milder slaw, you can reduce the amount of malt vinegar or use red wine vinegar instead.

For a more complex flavor profile, you can also try cooking the potatoes separately with a bit of butter and thyme, and then add them to the slaw. This technique will infuse the potatoes with a subtle herby flavor, complementing the smoky notes from the meat and cabbage.

Conclusion

This warm cabbage slaw recipe is not just a simple side dish; it’s a journey through the culinary heritage of Austria. Its unique combination of warm spices, creamy textures, and robust flavors make it a versatile and delightful addition to any meal. Whether you're hosting a family gathering or simply looking for a new twist on a classic dish, this recipe is sure to impress and delight your taste buds.