MENU
25 g Speck Alto Adige PGI A knob of clarified butter ½ head of white cabbage 1 garlic clove 25 ml extra virgin olive oil 1 tablespoon lemon juice ¼ teaspoon of seasalt Black pepper Parsley
50 g Speck Alto Adige PGI A knob of clarified butter 1 head of white cabbage 2 garlic cloves 50 ml extra virgin olive oil 2 tablespoons lemon juice Half a teaspoon of seasalt Black pepper Parsley
100 g Speck Alto Adige PGI A knob of clarified butter 2 heads of white cabbage 4 garlic cloves 100 ml extra virgin olive oil 4 tablespoons lemon juice 1 teaspoon of seasalt Black pepper Parsley
Preparation
Mix the extra virgin olive oil with the lemon juice, salt, pepper and lightly crushed garlic cloves. Wash the white cabbage and cut it into slices approximately 2 to 3 cm thick. Put it into a large reclosable bag, pour on the marinade and leave to rest in the fridge for at least 30 minutes. Remove the cabbage slices from the bag and arrange them on a baking tray. Sprinkle them with the remaining marinade from the bag and bake at 200°C in a standard oven (180°C fan) for around 30 minutes until well cooked on the surface. In the meantime, cut the Speck Alto Adige PGI into small cubes and brown in a frying pan with a knob of clarified butter until crispy. Once the cabbage slices are cooked, serve them in a serving dish sprinkled with the crispy Speck Alto Adige PGI and chopped parsley.
Ready to try something new?
See more Speck recipes ...
Hearty traditional fare reimagined: cabbage, crispy Speck Alto Adige and fresh parsley make this a dish to remember.
Sweet oven-roasted pears wrapped in Speck Alto Adige PGI, topped with melted gorgonzola, honey and crunchy walnuts.
A strudel with a soft and savoury centre: Speck Alto Adige PGI, sautéed mushrooms and melted cheese wrapped in crispy puff pastry.
Serve Speck Alto Adige PGI together with this mouth-wateringly moreish pear and grape chutney for a South Tyrolean snack with style.
A South Tyrolean recipe with Speck Alto Adige PGI that unites the flair of Italian cuisine with home-style German tradition.
Hummus with pumpkin, Speck Alto Adige PGI and croutons for a gourmet starter.
A different take on spinach. Try our delicious and healthy pasta recipe with South Tyrolean pancetta and char from the Passeiertal valley.
Speck Alto Adige PGI and mascarpone? Does that work? The answer is yes! Try this delicious combo for yourself.
You’ve never tried polenta like this before: wrapped in Speck Alto Adige it’s a new-fangled delight ...
A riot of scents and aromas for this focaccia with herbs and Speck Alto Adige.