📝 About This Recipe
This comforting warm salad draws inspiration from Central European traditions, where the humble cabbage is transformed into a sophisticated side dish through the magic of gentle heat. The earthy, anise-like notes of toasted caraway seeds perfectly complement the natural sweetness of the wilted cabbage, while a splash of apple cider vinegar provides a bright, tangy finish. It is a versatile, soulful dish that bridges the gap between a fresh salad and a hearty braise, making it the ultimate accompaniment for cool-weather dining.
🥗 Ingredients
The Base
- 1 medium head Green Cabbage (cored and thinly shredded)
- 2 cups Red Cabbage (thinly shredded for color contrast)
- 4 slices Thick-cut Bacon (diced into small lardons)
- 1 medium Red Onion (halved and thinly sliced into half-moons)
The Dressing & Aromatics
- 1.5 teaspoons Caraway Seeds (whole)
- 2 cloves Garlic (minced)
- 3 tablespoons Apple Cider Vinegar (high quality)
- 1 tablespoon Dijon Mustard (grainy or smooth)
- 1 tablespoon Honey (or maple syrup)
- 2 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Kosher Salt (to taste)
- 1/2 teaspoon Freshly Ground Black Pepper
For Garnish
- 1/4 cup Fresh Flat-Leaf Parsley (roughly chopped)
- 1/4 cup Toasted Walnuts (crushed)
👨🍳 Instructions
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1
Begin by shredding both the green and red cabbage. Aim for thin, uniform ribbons about 1/8 inch thick to ensure even wilting.
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2
Place a large, deep skillet or Dutch oven over medium heat. Add the caraway seeds to the dry pan and toast for 1-2 minutes until they become fragrant and slightly darker. Remove seeds and set aside.
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3
In the same skillet, add the diced bacon. Cook over medium heat, stirring occasionally, until the fat has rendered and the bacon is golden and crispy (about 5-7 minutes).
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4
Using a slotted spoon, remove the crispy bacon and drain on paper towels, leaving the rendered fat in the pan.
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5
If there is more than 2 tablespoons of fat, spoon out the excess. Add the olive oil to the pan if needed, then toss in the sliced red onions.
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6
Sauté the onions for 3-4 minutes until they begin to soften and turn translucent. Add the minced garlic and cook for another 60 seconds until fragrant.
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7
Increase the heat to medium-high and add the shredded cabbage in large handfuls. It will look like a lot, but it will shrink significantly as it cooks.
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8
Toss the cabbage constantly with tongs to coat it in the warm fats. Cook for 5-6 minutes, just until the cabbage begins to lose its rigidity and wilts slightly, but still retains a bit of 'snap'.
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9
In a small bowl, whisk together the apple cider vinegar, Dijon mustard, and honey. Pour this mixture directly over the warm cabbage in the skillet.
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10
Add the toasted caraway seeds, salt, and black pepper. Toss everything together for 1-2 minutes to allow the flavors to meld and the liquid to glaze the cabbage.
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11
Remove from heat. Fold in the crispy bacon bits and half of the fresh parsley.
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12
Transfer the warm salad to a large serving bowl. Garnish with the remaining parsley and the toasted walnuts for an extra layer of crunch.
💡 Chef's Tips
For the best texture, do not overcook the cabbage; it should be tender-crisp rather than mushy. If you are making this vegetarian, omit the bacon and use smoked paprika to add that signature smoky depth. Toasting the caraway seeds is a non-negotiable step as it releases the essential oils and removes any bitterness. If the salad feels too dry, add a tiny splash of water or apple juice during the wilting process to create more steam. This salad actually tastes better after sitting for 10 minutes, allowing the cabbage to soak up the vinegar and mustard dressing.
🍽️ Serving Suggestions
Pair this salad with roasted pork chops or a juicy pork tenderloin for a classic combination. Serve alongside grilled bratwurst or kielbasa with a side of extra spicy mustard. It makes a fantastic topping for a thick slice of buttered rye bread or sourdough toast. Complement the acidity of the dish with a chilled glass of dry Riesling or a crisp hard cider. Use it as a warm bed for a piece of pan-seared salmon or roasted chicken thighs.