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German Cabbage Salad

German Cabbage Salad

German coleslaw with crème Fraiche and lots of chives is a typical German cabbage salad recipe.
Course Salads
Cuisine German
Prep Time 20 minutes
Additional Time 6 hours
Total Time 6 hours 20 minutes
Servings 6 -8
Calories 147kcal
Author Adina


  • 1 small cabbage about 750 g/ 1.7 lb
  • 1 medium onion
  • 1 cup crème fraiche 250 g
  • 2-3 tablespoons white wine vinegar to taste
  • 1 teaspoon sugar
  • 1-2 splashes of milk
  • small bunch of parsley
  • small bunch of chives
  • fine sea salt and freshly ground black pepper


  • Slice the cabbage very finely; you could use a mandolin. Place it in a large bowl, add some salt, starting with 2 teaspoons. Knead the cabbage thoroughly with your hands, taste, and add more salt if not salty enough. Don't overdo it, though, with the salt. Cover and let it stand in the fridge for at least 6 hours and up to 24.
  • Chop the onion very finely.
  • Dressing: Mix the crème Fraiche with the onions, add the vinegar and add everything to the cabbage. Mix well and adjust the seasoning with salt (if still necessary), pepper, sugar, and more vinegar if necessary; the salad should be on the sour side. Finally, add a splash or two of milk to loosen the dressing.
  • Chop the herbs very finely and add them to the salad.
  • Refrigerate: Stir well and keep refrigerated until ready to serve. It keeps for several days in the fridge.


Serving: 1/8 of the dish | Calories: 147kcal | Carbohydrates: 8g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Cholesterol: 37mg | Sodium: 204mg | Fiber: 2g | Sugar: 4g