Cabbage / Weißkohl / Spitzkohl 1
Onions 2
Sugar 5 Tbsp or 50 gr
Salt 2 Tbsp
Pepper to taste or 1 tsp
Olive oil 150 ml
Vinegar 300 ml
Carbonated water 700 ml


  • If possible, use shallots instead of regular onions.
  • The original recipe (CK/Brigitte) calls for the above liquid amounts which seems to assume a very large cabbage. For a small cabbage (especially Spitzkohl), use approx half.
  • The original recipe calls for 1 cup sugar.
  • One alternative recipe found online calls for 200ml Olive Oil, 500ml Vingar, 2l water and 5 Tbsp sugar (with a 1.5kg cabbage).
  • For Vinegar, ‘Käuteressig’ should be used. Cider vingar / ‘Apfelessig’ has also worked well.


  • Finely chop or grate cabbage
  • Thinly slice onions and mix with cabbage
  • Mix remaining ingredients to a dressing
  • Add dressing to cabbage and toss
  • Place a plate with weights atop the cabbage and let sit 24h
  • Tip out fluids and serve