Bored with salad sameness? If ho-hum iceberg, romaine and spinach tossed into the bowl has become too commonplace, try the German cabbage salad that’s moved to the top of the list at Zum Edelweiss in Harker Heights.
Owner and chef Annemarie Wallace, originally from Nuremberg, Bavaria, developed her authentic German recipes at home.
“I apprenticed at my mother’s knee,” she said. “Zum Edelweiss is a collaborative effort, and I still rely on Mom’s experience.”
After two decades in the food industry, Wallace became vocal to friends and family about the lack of a “real German restaurant” in the Killeen area. “I think they got tired of my complaining and told me to do it myself.”
She opened Zum Edelweiss two years ago. Attentive customers will notice the fluent German Wallace speaks to staff and visitors — another part of the authentic atmosphere.
Along with popular entrees like Jaeger schnitzel and hit desserts, including Black Forest cake, Wallace’s German cabbage salad is a refreshing change-up on the restaurant’s menu.
“And you can vary the sweetness and sourness to taste by controlling the amount of sugar you use,” Wallace said.
Though you’ll wish to sample the salad immediately, “the longer it stands in the refrigerator, the better it tastes,” Wallace said.
Zum Edelweiss German cabbage salad
Start to finish: 30 minutes
- 1 head cabbage, shredded
- 1 red bell pepper, diced
- 3 fried bacon slices
- ½ cup vegetable oil
- ½ cup vinegar
- Salt and pepper to taste
- Sugar to taste
- In a large mixing bowl, combine cabbage, pepper and bacon slices with drippings.
- Mix well, add vegetable oil and vinegar.
- Add salt, pepper and sugar to taste.
- Let stand overnight in refrigerator.
- Keeps for 5 days refrigerated.
— From Zum Edelweiss Chef Annemarie Wallace