Cabbage salad with cumin

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 of 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. Kept cool, they can be kept for a long time. The mountain populations to preserve 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
• 1 teaspoon of cumin seeds
• extra virgin olive oil (for an excellent 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.

Put the cabbage in a large bowl, season with salt, pepper, plenty of oil (the cabbage absorbs a lot), the cumin seeds and the apple vinegar. Let it rest for a few minutes before consuming.

Another idea of how to consume raw cabbage is the cabbage salad with apples and speck. To consult it click here