Cabbage salad with apple and speck

I was born and raised in the mountains and since I was a child my parents took me to see the wonderful villages that were around ma. Among these Vinigo di Cadore, also known as the “terrace of the Dolomites” for its spectacular view on the Dolomites. Vinigo has a church that houses a rich artistic and cultural heritage with five fine altars, embellished with noteworthy works of art from the Vecelliana school. Around the church there are fields of cabbage. Wonderful! The cabbages originating from Vinigo are flat, with a large and tightly closed head, crunchy and very tender. They are harvested in the fall after the first frosts. They can be eaten both raw and cooked, as a side dish or to flavor soups and broths. The mountain populations to keep them all year round put them in salt in special wooden containers to be able to enjoy them even in the winter months.

Ingredients for 2 – 3 servings 

• 1/2 cabbage
• 150 gr of speck cut into strips
• 1 crunchy red apple like fuji or kissabel
• extra virgin olive oil (for a good oil tap here)
• apple cider vinegar
• salt and pepper

Method

Clean the cabbage from the outer leaves, if damaged, then cut it in half and slice it thinly with a sharp knife. Once cut, wash and dry it.

Cut the speck into strips and brown it in a non-stick pan, stirring. when it is crunchy, turn it off and let it rest.

Wash the apple, cut into quarters and thinly sliced while keeping the peel.

In a large bowl put the cabbage, the speck and the sliced apples, some of them for decoration.

Mix and season with salt, pepper, plenty of oil (cabbage absorbs a lot) and apple cider vinegar. Let it rest for a few minutes before consuming.

Another idea of how to consume raw cabbage is the cabbage salad with cumin. To consult it tap here.