Warmer Krautsalat ist ein traditionelles Gericht der deutschen Küche und wird oft als Beilage zu Fleischgerichten serviert. Kraut ist ein anderes Wort für Kohl und dieser wird in feine Streifen geschnitten, dann in Essig und Öl mariniert und zum Schluss leicht erwärmt. Das Ergebnis ist ein köstlicher Salat, der sowohl als Beilage als auch als Hauptgericht genossen werden kann.

Warmer Krautsalat

In Austria, krautsalat is a classic dish that is served at almost every festive occasion. It is usually served with roasted pork, dumplings, and krautsalat. There are two types of krautsalat: cold and warm. The warm krautsalat is heated and has a different preparation method compared to the cold one.

To make the warm krautsalat, we need a cabbage head, onion, bacon, vegetables, sugar, pepper, cumin, salt, vinegar, and some oil for frying. We begin by cutting the cabbage head in half and discarding one half. Then, we cut the other half into thin strips using a vegetable slicer. Alternatively, we can slice it by hand.

We heat some oil in a pan and sauté some chopped onions until they become translucent. Then, we add bacon and fry it until it’s cooked. Next, we add some veggies and let them cook for a few minutes. We season the mixture with sugar, pepper, cumin, salt, and vinegar, and let it simmer for a while. Finally, we add the cabbage strips and let them cook until they become soft.

The warm krautsalat has a unique taste and aroma, thanks to the use of cumin and vinegar. The sweetness of the sugar and the saltiness of the bacon combine to create a rich flavor that complements the tanginess of the vinegar.

Preparing warm krautsalat is relatively easy and requires only a few ingredients. Once cooked, it can be served as a side dish or a main course with some bread. It’s a perfect dish for cold winter days and adds some warmth and comfort to any meal.

Overall, krautsalat is an essential part of Austrian cuisine. Whether cold or warm, it’s a versatile and tasty dish that can be enjoyed in any occasion.
source.