coleslaw
Coleslaw is a salad that is usually made from white cabbage , more rarely from blue or red cabbage , here cabbage is an alternative name for cabbage . It can be prepared both warm and cold. As one of the oldest cultivated plants in Europe, lettuce made from white cabbage was probably already used by the Romans . In some regions, lettuce used to be called coleslaw.
German coleslaw
In Germany, cold coleslaw is typically made from white cabbage or red cabbage. For this, the vegetables are finely planed , cut or grated. The whole thing is seasoned with a vinegar - oil marinade and supplemented with apples or onions. "Warm coleslaw" is briefly cooked in broth after chopping and then seasoned with the vinegar-oil marinade. Typical is the addition of bacon or ham.
The economic encyclopedia by Johann Georg Krünitz from the 18th century gives the following basic recipe for the preparation: “The finely chopped cabbage is seasoned with salt and pepper, mixed with vinegar and oil and then sprinkled with a little pepper. The salad was eaten warm or cold in this form. The cold cabbage salad is a guest dish, and it becomes the same for a great many dishes, such as: eyern, eyer cakes, salted and fried fish, raw and cooked cold ham, cold cured and smoked meat, crackers - Sausage, ox tongue, warm, just simply boiled beef, and all sorts of roasts, put on and eaten. "
For an upscale version Krünitz recommends to salt the finely chopped cabbage and then in melted butter or goose fat to sweat , zuzugießen vinegar and possibly some bacon admit. “This warm cabbage salad can be garnished with carbonade and sausages, and eaten with dishes like the cold one. It is also a guest dish and is best eaten in the evening with salt fish. ”In the 18th century, the fine coleslaw was sometimes garnished with grapes or plums .
The well-known cookbook author Henriette Davidis gives a recipe for coleslaw made from blue or white cabbage, dressed with vinegar, oil, sour cream and onions.
Greek cabbage salad
The Greek cuisine served coleslaw as a side dish to many dishes.
During preparation, the cabbage is chopped up and blanched . After draining, it is mixed with olive oil , vinegar, lemon juice, salt, pepper and other spices, often at least caraway seeds . Well-known variants complement the white cabbage with strips of carrots and onions.
Lebanese coleslaw
The Salata Malfuf of Lebanese cuisine is a coleslaw with a sauce made from olive oil, lemon juice and garlic. Typical spices are salt, cumin and mint .
Cole slaw
In Ireland, England, New Zealand, Australia and the USA coleslaw is known as coleslaw very common. There are different recipes from region to region, but typical is a sauce based on mayonnaise and often the addition of grated carrots . Coleslaw is served with barbecues , fish and chips and other fried dishes or as a side dish in general.
The term Coleslaw was derived from the Dutch word Koolsla , which means "cabbage salad", better "coleslaw". Coleslaw was known as Coldslaw in England until the 1860s . Cole is short for Cabbage ("herb") and comes from the Latin colis .
Farmer salad
In Germany there is a salad similar to Coleslaw, which is generally sold as a party salad or a farmer's salad .
literature
- Erhard Gorys: The new kitchen dictionary , ISBN 3-423-36245-6 .
- Susan Ward: Lebanese Cuisine , ISBN 3-89508-118-3 .
Web links
Individual evidence
- ↑ Article coleslaw in the German dictionary of the Brothers Grimm
- ↑ a b Article Kohl in the Economic Encyclopedia von Krünitz
- ^ Alan Eaton Davidson : The Oxford Companion to Food . Ed .: Tom Jaine. 3. Edition. Oxford University Press , New York 2014, ISBN 978-0-19-104072-6 , keyword “coleslaw” .
- ↑ Brigitte, recipe http://www.brigitte.de/rezepte/rezepte/farmersalat
- ↑ Supermarket check, farmer salads from various manufacturers http://www.supermarktcheck.de/lebensmittel/index?q=farmersalat&x=0&y=0