Warm white cabbage salad - original Speck Alto Adige - recipe

Course: salad
Style: traditional
Level of difficulty: easy

Preparation time: 30 min.
Created by: H. Gasteiger, G. Wieser, H. Bachmann

Ingredients
2 people
4 people
8 people

8 small slices of Speck Alto Adige PGI
40 g of roasted Speck Alto Adige PGI 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 Alto Adige PGI 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 Alto Adige PGI 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

For the white cabbage salad with original Speck Alto Adige PGI, 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 traditional South Tyrolean Speck dumplings.