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 Steirergröst'l mit Vulcanospeck und Krautsalat  Steirergröst'l with vulcano bacon and cabbage salad 

STEIRERGRÖST'L WITH VULCANO BACON AND CABBAGE SALAD

Time required: 35 minutes

Sterergröst'l with vulcano bacon and cabbage salad

Ingredients for 4 persons:

Steirergröst`l:
80g onions, 160g bacon, 80g roasted pumpkin seeds, 160g greaves, 640g cooked potatoes, 40g parsley, 40ml pumpkin seed oil, 40ml oil, salt, pepper, nutmeg, marjoram, caraway
Cabbage salad:
720g white cabbage, 40ml cider vinegar, 40ml sunflower oil, salt, pepper, sugar, caraway 

PREPARATION

Boil the potatoes in salted water with a little caraway. Chop the onions finely, dice the bacon and coarsely crush the caraway seeds. Peel the cooked potatoes and slice. Heat the frying pan, fry the onions until translucent and add the bacon, greaves and pumpkin seeds. Mix well. Remove the fried ingredients from the pan. Pour in the oil, heat and brown the potatoes. Add the fried ingredients, season with ground caraway, nutmeg, marjoram, salt and pepper. Mix well, add the pumpkin seed oil and garnish with chopped parsley.

Warm cabbage salad:
Finely slice the cabbage, season with salt and pour over a hot vinaigrette made of vinegar, water, salt and pepper, caraway and sugar. Knead the cabbage thoroughly and marinade for a good hour. Subsequently season with oil, mix and season to taste. Serve warm.

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Vulcano Schinkenmanufaktur GmbH & Co KG . 8330 Auersbach . Eggreith 26 . +43 3114 2151 . mail (at) vulcano.at
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