(University of Chicago)
Fun story behind this recipe:
I made this for the first Bastille Day party I attended at Jim McCawley's (1986). It was hot, and I really didn't want to cook. For some reason, this seemed German to me, so it counted. (We were invited to bring food from places which had been but were no longer under French rule.)
Chop or grate the cabbage. Add mayo to taste. Add caraway seeds (1 tsp at a time just so you don't end up with too much). You may add salt if you like.