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