GERMAN SLAW (Kraustalat)

This slaw is better with age, as the flavour intensifies yet the cabbage keeps its crunch.  I can’t seem to get enough of this slaw and i find myself having it in the fridge to munch on as my go-too!

Serves 8

Ingredients

½ white cabbage, sliced finely

50ml oil

150ml apple cider vinegar

2 tsp salt

2 tsp mustard seeds

1 tsp celery seeds

2 tsp caraway seeds

2 Tbsp sugar

Method

Place the sliced cabbage into a non-reactive bowl.

Heat the remaining ingredients together in a saucepan until sugar is dissolved.

Cool slightly and pour over the cabbage, toss well to combine.  Cover with plastic wrap and store in the fridge overnight if possible but even longer to get better flavour.