Salad of cabbage with Speck Alto Adige and Schüttelbrot croutons

Course: salad
Style: traditional
Level of difficulty: easy
Preparation time: 10 min.
Created by: Stefano Cavada

     

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  Krautsalat-in-the-jar: salad of white and red cabbage with Speck and schüttelbrot croutons



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. 

 

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