Coleslaw, Caramelized

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	2 hrs 30 mins
Course	Salad
Cuisine	European
Servings (Default: 6)

Ingredients

Instructions

Finely slice the cabbage, mix with the salt and let stand for a good 1-2 hours, then squeeze out firmly and place loosely in a bowl.
Brown the oil with the bacon and onions in a pan until translucent, then add the sugar, always stirring. When the onions start to brown, add the vinegar (be careful with adding the vinegar, the onions will brown more quickly!) And remove from the fire. Distribute hot on the well-squeezed cabbage and sprinkle with paprika powder.
Or if it has to be done quickly: Scald the finely chopped cabbage with boiling water, leave to stand for approx. 5 minutes, squeeze out well, season with salt and proceed as above.
The coleslaw tastes best if you prepare it a day in advance.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.