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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 matchsticks and the schüttelbrot broken into small pieces.
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