Chefs recipes

Warm cabbage salad with ham in traditional Val Venosta bread

This cabbage salad is ideal with ham dumplings, Tyrolean stew or goulash.


Remove the outer leaves from the white cabbage, quarter it and remove the stalk.
Chop finely (with knife, slicer or slicing machine).
Mix the cabbage with salt in a pot so it gets tender.
Heat up the white wine vinegar and oil; season with white pepper and mix with the cabbage.

Place the bread cubes on a plate; put on the ham slices and serve with the warm cabbage, roast ham slices and chives.

You can also mix the roast ham strips under the salad.
You can also mix 1/2 teaspoon of caraway or radish strips under the white cabbage.
Instead of white cabbage you can also use red cabbage.

Ingredients for 4 people

400 g of white cabbage
3 tbsp of white wine vinegar
4 tbsp of oil
white pepper from the pepper mill
24 pieces of Val Venosta bread, cut into halves
16 small ham slices
80 g of roast ham strips
1 tbsp of chives


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