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 ...
A light and savoury salad with Speck Alto Adige PGI – quick to prepare and perfect for the summer.
A dish often enjoyed on an Alpine tour or as a snack: South Tyrolean Bauerntoast is more than just bread.
A starter to whet the appetite: the filling of black grapes, brie, Speck Alto Adige and sage leaves makes this focaccia an irresistible treat.
Mediterranean and Alpine cuisine unite in a single recipe: A different take on risotto with Speck Alto Adige PGI.
If you like trying out unlikely taste combo, then this one’s for you - a creative recipe that flies in the face of tradition.
Japanese cuisine meets Speck Alto Adige PGI. Two contrasting culinary styles brought together with egg and chicken.
A refined dish that harmoniously combines prawns, Speck Alto Adige PGI, and Roveja peas.
Pancakes also taste deliciously salty. Try these hearty pancakes with zucchini and Speck Alto Adige.
A new interpretation of a traditional dish: spinach dumplings served on a bed of creamed pumpkin with Speck Alto Adige PGI.
Traditional dough and classy toppings: A flavour-packed springtime pizza with chives, horseradish and Speck Alto Adige PGI.