Warm white cabbage and Speck salad
Course:
Salat
Difficulty:
easy
Preparation time:
< 30 min
traditional/modern:
traditional
cook:
Ingredients for
8 small slices of Speck Alto Adige PGI
40 g of roasted Speck strips
200 g of white cabbage
1½ tbsp. of white-wine vinegar
2 tbsp. of oil
6 slices of Vinschger Paarlbrot (= round flat loaves of rye bread with fennel seeds), previously cut in half lengthwise
½ tbsp. of leaves of chives
salt and freshly ground white pepper
16 small slices of Speck Alto Adige PGI
80 g of roasted Speck strips
400 g of white cabbage
3 tbsp. of white-wine vinegar
4 tbsp. of oil
12 slices of Vinschger Paarlbrot (= round flat loaves of rye bread with fennel seeds), previously cut in half lengthwise
1 tbsp. of leaves of chives
salt and freshly ground white pepper
32 small slices of Speck Alto Adige PGI
160 g of roasted Speck strips
800 g of white cabbage
6 tbsp. of white-wine vinegar
8 tbsp. of oil
24 slices of Vinschger Paarlbrot (= round flat loaves of rye bread with fennel seeds), previously cut in half lengthwise
2 tbsp. of leaves of chives
salt and freshly ground white pepper
Preparation
Pull out the outer leaves of the white cabbage. Quarter it (cut out the stalk while doing so). Cut the quarters into very fine pieces (with a knife, a slicer, a food processor or a mandoline). Mix the cabbage with salt in a dish in order to make it tender and smooth. Warm up the white-wine vinegar and the oil, season them with white pepper, and mix them with the cabbage. Place the slices of bread on a plate and the slices of Speck on top. Serve with the warm cabbage salad, the roasted strips of Speck, and the chives.
Suggestions
You can mix the roasted strips of Speck into the salad. This cabbage salad is a excellent accompaniment to Speck dumplings, Gröstl (= Tyrolean hash) or goulash. You can also mix ½ teaspoon of cumin or strips of radish with the cabbage. You can use red instead of white cabbage.