MENU
⅛ white cabbage ⅛ red cabbage 30 g Speck Alto Adige PGI cut into matchsticks 25 g Schüttelbrot (traditional crispy bread from South Tyrol) ½ tsp cumin seeds 1 tablespoon mustard ½ tablespoon apple vinegar ½ tablespoon olive oil Extra virgin olive oil Salt and pepper
¼ white cabbage ¼ red cabbage 60 g Speck Alto Adige PGI cut into matchsticks 50 g Schüttelbrot (traditional crispy bread from South Tyrol) 1 tsp cumin seeds 2 tablespoons mustard 1 tablespoon apple vinegar 1 tablespoon olive oil Extra virgin olive oil Salt and pepper
½ white cabbage ½ red cabbage 120 g Speck Alto Adige PGI cut into matchsticks 100 g Schüttelbrot (traditional crispy bread from South Tyrol) 2 tsp cumin seeds 4 tablespoons mustard 2 tablespoons apple vinegar 2 tablespoons olive oil Extra virgin olive oil Salt and pepper
Preparation
Thinly slice the cabbage and mix in the cumin seeds. Prepare the dressing by mixing together the mustard, vinegar, oil and salt. Divide the ingredients between eight 0.5-litre jars, starting with the dressing, the red and then the white cabbage, and then add the Speck Alto Adige PGI matchsticks and the Schüttelbrot broken into small pieces.
Ready to try something new?
See more Speck recipes ...
Italian antipasti, ideal for celebrations, as a snack or as a starter. Enjoy our focaccia with Speck Alto Adige ...
A new interpretation of a traditional dish: spinach dumplings served on a bed of creamed pumpkin.
Hearty traditional fare reimagined: cabbage, crispy Speck Alto Adige and fresh parsley make this a dish to remember.
Alpine cuisine meets Mediterranean lightness – a harmonious dish with fresh vegetables, turkey and Speck Alto Adige.
A new take on Italian classics: Black risotto, cod and pork rinds combine for a new taste experience.
A classic revisited: these Hasselback potatoes are a real treat for the eyes and the palate.
Hearty ravioli made from carob-powder flour (the fruit of the carob tree) and Speck Alto Adige ...
Those who like hearty meals should try out South Tyrolean “Quiche Lorraine.”
A starter to whet the appetite: the filling of black grapes, brie, Speck Alto Adige and sage leaves makes this focaccia an irresistible treat.
Crispy finger food: this fresh take on bruschetta will be a hit at any party.
