European Style Cole Slaw

                   European Style Cole Slaw

The european Cole Slaw (Krautsalat) is different then to the american version. I am not a big
fan of the heavy american Cole slaw. I like the fresher and lighter version better. Plus, it 
can get stored in the fridge for months.

This is what you need:

- 1 green cabbage, cut with the cucumber slicer so you get thin slices

- 1 cup Water

- 6-10 TBSP Vinegar (depends on which one you are using. Apple cider is stronger then white wine)

- Vegetable Bullion

- 4 TBSP Oil

- Salt, Pepper, Sugar


This is how you do it:

Put all the ingredients in a pot and heat it up til cooking. Pour it over the shredded cabbage
and let it sit for a sec.. Then, best with gloves so you don't burn yourself, kneed the cabbage
so it's getting nice and soft. 

Now just put a lid on and let it sit and rest.

This cabbage tastes fantastic with Greek dishes, in the Doener Kebab sandwich or with
certain german dishes. (Mostly used cold with a mix of Lettuce greens)

Guten Appetit