Cut the beef in very
thin slices; this is easiest when it is still a little frozen. Put the
slices on a plate. Sprinkle with pepper and salt. Put the cabbage in
the middle. Mix the aceto balsamico with the olive oil, the capers,
the dried tomatoes and the oregano and pour over the cabbage. Distribute
the cheese over the beef.
The story goes, that
this dish was invented in the 1950s in a restaurant in Venice for a
lady who wanted to order raw meat but could not do so as she was too
high-class. The name is derived from the painter Vittore Carpaccio,
who used a special kind of red in his paintings.