Easy Conehead Cabbage Salad with Pistachios
This Conehead Cabbage Salad is mild and slightly sweet in taste and the pistachio pieces taste a bit like small bread croutons. The salad is so easy to put together and definitely a unique salad to bring to your next potluck! AND, it tastes better when it has stood for at least half an hour to an hour as the flavors just meld together well.
Have you ever heard of Conehead Cabbage? I haven’t until I moved to Germany and with good reason as it is native to Germany (take a look at this Conehead Cabbage info page for lots of interesting information). I’ve seen the cabbage at the stores, but never bought it as I wasn’t sure how I could use it. Until I tried this salad at a grilling birthday party, that is. Now I buy it a couple times a year. NOT because I don’t like it more or something, but food is very seasonal in German stores, so the cabbage is not always available. And, well, the pistachios are kind of expensive 😀. But you don’t need a lot of them.
Conehead Cabbage Salad Recipe
To start off, take your cabbage and remove an outer leaf (or two) if needed. The cabbage is sold wrapped in plastic here, so I had to remove that before proceeding. Using a cutting board and a good knife, cut the cabbage in half. I used half of the cabbage in this recipe as this is enough for our family. I will use up the other half another day.
The easiest way to cut this cabbage is to cut around the stem of the cabbage. Then you end up having strips of cabbage. Cut these into squares about 1 inch by 1 inch big. My initial strips were a bit thick so I cut them into thinner strips before cutting into squares. Transfer cabbage to a salad bowl.
Cut the onion into small pieces. I found this is the best way to cut onion for this salad so that it’s not too overwhelming. Add the cut onion to the chopped cabbage.
Tip: to get perfect squares when cutting the onion, don’t cut straight down on the onion half. Instead, follow the lines on the onion and cut at an angle toward the center.
Take your bunches of dill and chives and chop them finely. You only need a little bit of these. Originally, the recipe called for dried herbs that are sold in little packets here in Germany and that almost everyone uses. But I don’t like using them because they have some additives in there to prevent caking. So, I usually just use fresh herbs that I have. You can also use dry ones. They would work as well.
Add the chopped herbs to the cabbage and onion.
Add your mayonnaise, sour cream and salt and mix the salad well making sure you don’t have any clumps of sour cream anywhere. Set aside.
Chop your pistachios. If yours came chopped, then you saved yourself some work 😉. Add the pistachios to the salad and mix well. I used salted pistachios for this salad.
Let the salad stand at least for half an hour so that the cabbage gives off some juice and the flavors have time to come together.
The first time I tried this salad it has already stood for a couple of hours and it was especially tasty. So, it only gets better with time.
Serve with a fresh crusty baguette and you almost have a meal here😊.
Isn’t that pretty? Seriously, I think I need to go make another bowl. Enjoy!
Coned Cabbage Salad with Pistachios
- Half of Conehead cabbage (about 300g)
- 1 Small red onion (or half of a medium onion)
- ⅛-¼ cup Pistachios
- 1 Small bunch of dill
- 1 Small bunch of chives
- 1 tbsp Sour cream
- 1 tbsp Mayonnaise
- ¼ tsp Salt (or to taste)
- Remove an outer leaf (or two) from your cabbage. Slice in half. Chop half of the cabbage into 1 inch squares. Transfer to a salad bowl.
- Chop onion into small squares. Add to salad.
- Chop dill and chives into very small pieces. Add to salad.
- Add mayonnaise, sour cream, and salt to the salad. Mix well making sure there are no clumps of sour cream left. Set aside.
- Chop pistachios and add to the salad. Mix well.
- Let rest for half an hour. Serve.