Cabbage marinated with crispy Speck Alto Adige PGI - recipe

Course: main course
Style: modern
Level of difficulty: easy 
Preparation time: 60 min.
Created by: Stefano Cavada

     

Print  
  Cabbage marinated with crispy Speck



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 ...

Speck Alto Adige PGI with rocket and grana cheese - recipe

Speck with rucola and grana cheese

A light starter you’ll love and so will your guests!

Fagottini – parcels made with Speck Alto Adige – recipe

Recipe for fagottini – parcels made with Speck Alto Adige PGI

Elegant and tasty, ideal as appetisers or as a simple and balanced main course with Speck Alto Adige PGI.

South Tyrolean Speck-flavoured dumpling soup - recipe

Speck-flavoured dumpling soup

This traditional recipe is 100% South Tyrolean: ‘Nocken’ with Speck Alto Adige PGI in meat stock – the perfect warm starter for all ages.

Hummus with pumpkin and Speck Alto Adige - recipe

Hummus with pumpkin and Speck with toasted croutons

Hummus with pumpkin, Speck Alto Adige PGI and croutons for a gourmet starter.

Farmer’s Omelette with Speck Alto Adige - recipe

Farmer’s omelette with speck

Quick and original: It’s a traditional omelette pepped up with Speck Alto Adige PGI! Tastes so good, you’ll have to try it for yourself!

Pizza with Speck Alto Adige PGI, brie, artichokes and walnuts - recipe

Spätzle noodles with Speck Alto Adige PGI and cheese sauce

French cheese and Italian artichokes together with Speck Alto Adige PGI and walnuts: An absolute must-taste!

Crepes filled with asparagus and Speck Alto Adige – recipe

Crepes filled with asparagus and Speck Alto Adige

This delicious baked dish combines delicate crepes, flavorful asparagus, and savory Speck Alto Adige PGI.

Endives with Speck Alto Adige – recipe

South Tyrolean-style carbonara

Looking for a tasty alternative to the usual salad? Try this colourful and irresistible recipe con Speck Alto Adige PGI.

Baked Potatoes with Speck Alto Adige and Chanterelles – Recipe

A baked potato filled with Speck Alto Adige PGI, chanterelles, apple, Fontina and sour cream on a plate. Around it, the ingredients and a baking tray with more potatoes.

A taste of alpine autumn: baked potatoes filled with chanterelles, apple, fontina cheese and Speck Alto Adige PGI

Cod in Speck Alto Adige with baked lemon potatoes - recipe

Cod in Speck Alto Adige with baked lemon potatoes

Keen on a spicy yet simply prepared dish? We’re dishing up Speck Alto Adige and cod.