Kupus salata, samo malo drugačija... za promenu.
Odabrati glavicu mladog kupusa, srednje veličine. Kupus očistiti, iseći na tanke rezance, posoliti po ukusu i ostaviti da stoji u frižideru oko 1h, a zatim odliti vodu koja se izdvojila. Domaću dimljenu slaninicu ili pančetu iseći na kockice i malo propržiti. Pržene komadiće slanine izvaditi i vruće staviti u činiju sa pripremljenim kupusom. U vruću masnoću koja je ostala u tiganju dodati malo vinskog sirćeta, ostaviti par minuta da vri i vrelo sipati preko kupusa i slaninice. Promešati.
Salatu posuti biberom, ohladiti i poslužiti uz prepečen hleb, kao poseban obrok, ili kao prilog uz neko drugo jelo.
Ova salata može da se posluži i topla, samo je postupak malčice drugačiji. Salatu ne treba ohladiti. Kada se prelije sirćetom koje se kratko kuvalo sa masnoćom od prženja slanine, poklopiti i ostaviti da stoji 5min. Ocediti sirće i mast u tiganj i staviti da ponovo provri. Preliti kupus kao prvi put. Ovaj postupak treba ponoviti još jednom. Na kraju, toplu salatu posuti biberom i čvarcima (duvan ili običnim). Odmah poslužiti, dok je još topla.
Sastojci: 1 glavica mladog kupusa, dimljena slanina, malo vinskog sirćeta, so, biber, čvarci (za toplu varijantu).
Monk's salad
This is one more version of cabbage salad - give it a try.
Take one medium sized cabbage, core, clean, cut into long thin strips (julienne), transfer into a bowl, add salt to taste, put it in the fridge for 1h - drain the water. Cut bacon (homemade smoked bacon, guanciale or pancetta) into cubes and fry it on high heat. Take out fried bacon cubes and while hot put into a bowl with cabbage. Do not discard the fat, but add some wine vinegar and let it cook for a minute or so, while hot pour over the salad - mix with hands to evenly coat the cabbage (this is your salad dressing).
Sprinkle generous amount of pepper, let it cool and serve with some bruschetta - as a meal (large portion), or as a side salad (small portion).
This salad can also be served warm, but it requires some adjustments of preparation procedure. Cut cabbage, add salt and let sit for 1h at room temperature - drain water, add fried bacon cubes. Add some wine vinegar to the bacon fat in the frying pan, cook for a minute and pour over the salad - cover with a lid, let sit for 5 min. Drain the excess fat and vinegar into the frying pan, cook for a minute, pour over the salad, cover, let sit for 5 min. Repeat the same procedure one more time. When done, sprinkle the warm salad with generous amount of pepper and pork cracklins. Serve immediately, while warm.
Ingredients: 1 cabbage, smoked homemade bacon (pancetta or guanciale), wine vinegar, salt, pepper, pork cracklins (for warm salad).
