a small cabbage,
a tablespoon of oil,
140 g speck,
How to make the Insalata di cavolo cappuccio con speck:
Cut the cabbage into quarters, remove the core, cut into thin strips, and then crushing it with both hands to make them soft.
Season with salt, pepper, and cumin seeds.
Diced bacon and fry in oil at low heat.
Pour vinegar and pour this sauce is still hot on the salad.
By Annemarie, tanguera (tango dancer) in Bolzano
Regional recipe from Südtirol