Oxheart cabbage is the one with the pointy head and my absolute favorite cabbage. Actually it’s the only cabbage I buy on a regular basis. It has succulent leaves making it excellent choice for salads like coleslaw and is everyone’s darling for sauerkraut. More often than not, I add it broth-based soups, let it wilt a little, then serve it up.
Officially the season for oxheart cabbage is from May to December, but thanks to our Spanish friends in the South and a particularly mild winter we can still find organic oxheart cabbage in Hamburg (albeit limited – I think our friends are hanging on to some of this baby for themselves!).
Oxheart Cabbage makes for a delicious Coleslaw
Not only is a yummy type of cabbage — yes, yummy and cabbage together — really, it’s not an oxymoron — it’s enormous in protein nutrients and vitamins A, C & K. Okay carrots get top honors, but our dear oxheart is close behind – it’s packed with vitamin A. And good news is, it’s also more easier digestible than it’s round headed cousins and apparently it has a type of fiber that’s not digested and helps eliminate waste, keeping you errrr…regular. Plus it’s loaded up with healthy bacteria that keeps your digestive tract and colon grateful. Which perhaps explains why sauerkraut is so popular here in Germany, particularly in Bavaria where meat and potatoes still reign. I love sauerkraut, still do, even after a number of years in Munich. But…it’s one of those things, out of sight, out of mind. Dang. I gotta get me some!
Light and refreshing, you’ll fall in love with this take on an American classic.
Oxheart Cabbage Coleslaw with Apple and Mango
For the salad:
- 1 small oxheart cabbage, outer leaves removed and sliced thinly using a mandoline, core discarded (200 g sliced)
- 1 small kohlrabi, trimmed, peeled and cut into thin strips
- 1 Granny Smith apple, peeled, cored, quartered and thinly sliced
- 1 ripe but firm mango, sliced thinly and diced
- 4 green onions, sliced thinly (including green part)
For the dressing:
- 4 tablespoons crème fraîche
- 2 tablespoons Greek yogurt
- 2 tablespoons fresh squeezed lemon juice
- 1 tablespoon extra-virgin olive oil
- sea salt, to taste
Place the cabbage, kohlrabi, apple, mango and green onion in large salad bowl; set aside.
In a small bowl, add the crème fraîche, yogurt, lemon juice, olive oil and salt. Whisk together until completely combined.
Pour the dressing over the salad and toss until fully coated.
Can be served immediately, otherwise refrigerate for 15-20 minutes to allow the flavors to fully develop. Enjoy!
This recipe makes for great leftovers, as it can be kept in the refrigerator for 2-3 days in a sealed container - and tastes just as great!
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