Authentic German Coleslaw (Krautsalat)

I am a retired photographer living in Maine next door to family and grand daughters. My hobby is cooking vegetarian and enjoy experimenting in "veganizing" meat dishes. I grow as much veges as I can.

1 small green/white cabbage, thinly sliced (about 2 pounds or 9 cups tightly packed)

2 teaspoons salt

3 teaspoons granulated sugar, or to taste

2 teaspoons caraway, more or less to taste

2 small yellow onions

2 tablespoons vegetable oil

4 tablespoons white wine vinegar, more or less to taste

⅓ cup water, or low-sodium vegetable broth

black pepper, to taste

Directions at recipesfromeurope.com

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