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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 Alto Adige PGI on top. Serve with the warm cabbage salad, the roasted strips of Speck Alto Adige PGI, and the chives. You can mix the roasted strips of Speck Alto Adige PGI into the salad. This cabbage salad is a excellent accompaniment to South Tyrolean Speck dumplings.
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Speck Alto Adige and potatoes are an unbeatable tandem. The harmony of a savoury duo that you can taste.
Easy to digest, simple and delicious: You and your guests will love it!
Drizzled with melted butter, sprinkled smoked ricotta and garnished with crispy South Tyrolean pancetta bits ... Mhmmm ...
