Cabbage, Apple, and Cheese Salad

Hello everyone! I hope you’re all in good health! I don’t want to talk about the critical situation, we all know enough about it! Today, I want to bring a bit of Trentino into your homes, bringing the flavors of Val di Rabbi to the table, reminiscing about the vacations spent at Alpen Hotel Rabbi, and I assure you that when we meet again, it will be wonderful!

Try this simple salad, which you can serve as an appetizer with Carne Salada or as a side dish to a plate of cured meats, preferably from Trentino, accompanied by a glass of Marzemino.

Ingredients:

1 cabbage (Savoy cabbage)
2 Melinda apples (you can use Golden, Royal Gala, or any other variety you prefer)
Approximately 200g of mountain cheese (you can substitute it with Val di Sole’s casolet or any other semi-matured cheese of your
choice)
Extra virgin olive oil from Garda
Apple cider vinegar
Salt, pepper, cumin seeds, mustard seeds
Optional: Trentino’s carne salada or bresaola or speck (cured meats)

Method:

Thinly slice the cabbage (it’s better to use a mandolin), cut the apples and cheese into cubes, and put everything in a bowl. Season with salt, pepper, cumin seeds, extra virgin olive oil, and vinegar. Transfer to a plate, add a few more drops of oil and mustard seeds. Optionally, place the chosen cured meat on top, and enjoy your meal.

Cabbage, Apple, and Cheese Salad

Method:

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