There is not much more German than cabbage, horseradish and sour cream although it is a bit unusual to see them together in the same bowl. Still, the flavors are pleasing and you will like it if you try it.
"Spitzkohl" is a type of white, heading cabbage which grows in a pointy head. The leaves are a bit sweeter than conventional round heads and they used to be grown for saurkraut. Round heads are easier for the industry to chop mechanically, so conical cabbages are rare. Grow them yourself from Johnnyseeds.com. Look for Caraflex.
This salad may also be made with regular, round cabbage with good results.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 2 - 4 servings
- 1/2 c. crème fraîche, Schmand or sour cream
- 1 - 2 T. prepared horseradish
- 1 - 2 T. lemon juice
- 2 - 3 T. milk
- 1/2 lb. cabbage or "Spitzkohl"
- 2 oz. cleaned leeks
- 1 small carrot
- 2 oz. celeriac or regular celery (optional)
Mix the "Schmand" or sour cream with the horseradish and lemon juice and thin with milk as necessary. Taste and add salt and or pepper if you wish. You can also make this with freshly grated horseradish or creamed horseradish from a jar.
Thinly chop the cabbage, slice the leaks and grate the carrot and celery. If you would like to chop these all into the food processor bowl, even better.
Mix the vegetables and pour the dressing over them. Gently mix, let sit a few minutes and serve cool.