I can't believe I didn't post this after we had it at an amazing real Oktoberfest event that we were fortunate to be invited to in Bavaria. It is very simple, and based on this recipe . Unlike American coleslaw, this one is blanched, so it has a softer texture and is more easily digested. It is very simple, and I have had it requested several times for potlucks. It is a lot easier to make if you have some kind of mandoline. Vegetables 1 head of green cabbage 3 qts. boiling water + 2 Tbsp. salt 1 small white onion Dressing 6 Tbsp. white wine vinegar 3 Tbsp. sunflower oil 1 Tbsp. caraway seeds 2 tsp. sugar 2 tsp. salt, to taste 1 tsp. white pepper Instructions Boil the water in a large stockpot and add the 2 Tbsp. salt. Remove several of the outer layers of the cabbage. Cut the cabbage into 4 wedges, and cut out the cores. Shred the entire head of cabbage very fine. I recommend using a mandoline or shredder--I have one like this , and I actually use it se
The Magidow family's modern-day recipe box.