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German

Bayerischer Krautsalat

Non-vegetarian

Finely shredded white cabbage kneaded with salt, then scalded with a hot dressing of bacon, onion, vinegar and caraway — a tangy, warm-served Bavarian beer-garden salad.

Bayerischer Krautsalat is a German salad from Germany, ready in about 58 minutes and made with cabbage, bacon and caraway seeds. It serves 6 and is rated easy to cook.

Start cooking
Bavarian cabbage salad with shredded cabbage and chives
Photo: Benreis / Wikimedia Commons · CC-BY-SA-4.0
Prep
20 min
Cook
8 min
Rest
30 min
Total
58 min
Serves
6
Level
Easy
Calories
121

Ingredients

6 servings

Equipment

Method

  1. Step 1

    Put the shredded cabbage (opens in a new tab) in a large bowl with the salt and knead firmly with your hands for 3–4 minutes until it softens and releases some liquid.

    • 5 min
    Hands kneading dough on a floured surface
    How it looks · Photo: Klaus Nielsen on Pexels

  2. Step 2

    Fry the bacon (opens in a new tab) in a pan over medium heat until crisp and the fat runs, then add the onion (opens in a new tab) and caraway (opens in a new tab) and cook 2 minutes more.

    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  3. Step 3

    Add the vinegar, stock and sugar (opens in a new tab) to the pan and bring just to the boil, then stir in the oil and pepper (opens in a new tab).

    • 2 min
    • medium-high heat

  4. Step 4

    Pour the hot dressing over the cabbage (opens in a new tab), toss well and leave for at least 30 minutes, tossing occasionally. Serve lukewarm or at room temperature.

    • 2 min

About this dish

Origin
Bavaria, Germany · Well documentedAlso popular in AustriaMore food from Germany
Dish
Lunch · Dinner · Salads · Side dishes
Cooking method
Pan-fried, Marinated / cured
Taste
tangy, smoky, savoury, aromatic / warmly spiced
Diet
Dairy-free · No nut ingredients · Keto-style · Low-carb
All labelsNon-vegetarian · Flexitarian-friendly · Dairy-free · Egg-free · No nut ingredients · Alcohol-free · Beef-free · Keto-style · Low-carb
With the listed swaps: Vegan, Plant-based, Vegetarian (lacto-ovo), Eggetarian, Lacto-vegetarian, Ovo-vegetarian, Pescatarian, Pork-freeWorked out from the ingredients. How labels work
Good for
Budget-friendly · Make-ahead
Cook more with
Cabbage · Bacon · Caraway seeds · Onion · Wine vinegar · Vegetable stock
Techniques
Pan-frying · Marinating · Kneading · Curing

Allergens

  • May contain: Glutenfrom vegetable stock
  • May contain: Celeryfrom vegetable stock
  • May contain: Sulphitesfrom wine vinegar

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

121 kcal per serving

Calculated

1 serving ≈ 124 g · recipe makes 6

Where the energy comes from

  • Protein 10%
  • Carbohydrate 20%
  • Fat 70%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy121 kcal98 kcal
Protein3 g2.4 g
Carbohydrate6.3 g5.1 g
Net carbohydrate4.1 g3.3 g
Sugars3.6 g2.9 g
Added sugars0.7 g0.6 g
Fibre2.2 g1.8 g
Fat9.6 g7.8 g
Saturated fat2.2 g1.8 g
Trans fat0 g0 g
Cholesterol——
Sodium533 mg430 mg
Salt equivalent1.3 g1.1 g
Vitamins & minerals per serving
Potassium
180 mg
Calcium
37 mg
Iron
0.5 mg
Magnesium
13 mg
Vitamin A (RAE)
7 µg
Vitamin C
28 mg
Vitamin D
—
Vitamin B12
—
Folate (DFE)
—

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Shred the cabbage as finely as possible — a mandoline or the slicing disc of a food processor helps.

Common mistakes

  • Pouring the dressing on cold — it must be hot to soften the cabbage and carry the bacon flavour.

Serve with

  • With Schweinsbraten, grilled sausages or a Brotzeit platter.

Food safety

  • Fry the bacon until crisp and cooked through.
  • Refrigerate within 2 hours of making; it keeps 4 days chilled.

Storage

  • Keeps 4 days in the fridge and gets better.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

  • Cabbage, cored and very finely shredded0.5 piece · 450 g
  • Bacon, diced80 g
Used in steps 1, 2, 4

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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