German-Style Vinegar Coleslaw
Equipment
- Large, heavy-bottomed skillet or sauté pan enables even heating and helps soak the cabbage without burning.
- Large Mixing Bowl for final tossing and resting.
- Sharp chef’s knife or mandoline ensures fine cabbage shredding for easy, tender slaw.
- Wooden spoon or silicone spatula for stirring and sautéing.
- Measuring cups and spoons
Ingredients
- 1 medium green cabbage ~2 lbs, core removed and finely shredded
- 1 medium yellow onion thinly sliced
- 3 tablespoons unsalted butter or neutral oil
- 3 tablespoons granulated sugar
- ½ cup apple cider vinegar — a nod to classic apple cider vinegar coleslaw recipe
- ½ cup water or light broth
- 1 teaspoon Dijon mustard or German-style mustard for extra bite
- 1 teaspoon salt plus more to taste
- ½ teaspoon freshly ground black pepper
- Optional garnish: fresh chopped parsley or chives
Instructions
Shred the cabbage and slice the onion
- Place shredded cabbage in a large bowl. Thinly slice onion and gently incorporate into the cabbage.
Caramelize onion, sugar, and butter
- In the skillet over medium heat, melt butter. Add sliced onion and cook 3–5 minutes until translucent. Stir in sugar and continue cooking until onions turn golden and caramel notes appear.
Wilt the cabbage
- Add the cabbage mixture to the skillet, tossing well so the warm onion and butter coat every strand. Cook 3–4 minutes until cabbage softens slightly.
Add the tangy liquid dressing
- Combine vinegar, water (or broth), mustard, salt, and pepper. Pour evenly over the cabbage. Stir frequently and simmer 4–5 minutes, allowing flavors to meld and crisp cabbage to transform into tender, tangy slaw.
Taste and adjust seasoning
- Sample and add more salt, pepper, or a pinch of sugar if you love a sweeter edge.
Finish and serve warm
- Remove from heat, let rest 2–3 minutes. If desired, sprinkle with fresh parsley or chives. Serve immediately—warm, comforting, and brimming with flavor.