Hearty, simple and rooted in Alpine tradition: cabbage salad with speck is a classic South Tyrolean dish that works beautifully in the colder season. The finely sliced cabbage is softened with salt, while warm speck, caraway and vinegar give the salad its distinctive flavour.
Ingredients for 4 people:
- 1 white cabbage
- 150 g speck
- salt
- freshly ground black pepper
- 1 teaspoon whole caraway seeds
- 3–4 tablespoons seed oil
- 2–3 tablespoons white vinegar
Preparation:
Remove the core and outer leaves from the cabbage, then slice it into very fine strips. Place it in a bowl, season with salt and work it well with your hands until it softens and begins to release some moisture. This gives the salad its typical texture.
Method:
Cut the speck into thin strips. Heat a little seed oil in a frying pan and cook the speck slowly over medium heat until lightly crisp. Add the whole caraway seeds shortly before the end so they release their aroma. Deglaze with white vinegar and immediately pour the hot mixture over the prepared cabbage. Mix well and season with black pepper and, if needed, a little more oil. Serve lukewarm or at room temperature.
We hope you enjoy preparing this dish and wish you a wonderful meal!
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