Cabbage in vinegar, better known as sauerkraut, is served as a side dish especially to accompany pork.

Shred a good quality Savoy cabbage, wash it, drain well, and brown in a very little butter and oil in which were sautéed the chopped onion and whole garlic (later removed) together with the speck, diced.

Together with the Savoy cabbage, put the apple cut into slices. After browning, lower the heat, pour in the vinegar, salt and pepper, and cook for half an hour. If necessary, dilute with a little stock.

If you like a sweet and sour taste, during cooking add some raisins previously softened in boiling water.