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 ...
Are you searching for a light, yet tasty starter for your summer party?
Hungry for pasta? This recipe is a somewhat original take on pasta ...
Crispy finger food: this fresh take on bruschetta will be a hit at any party.
Perfect for any party, this is a quick and simple finger-food recipe: Homemade crispy Grissini breadsticks wrapped with Speck Alto Adige ...
This Speck Alto Adige coleslaw goes especially well with Speck-flavoured dumplings, ‘Gröstl’ (a traditional meat and potato dish) or goulash. Red cabbage can be substituted for white cabbage.
You know crêpes with chocolate sauce, but have you ever tried this incredibly delicious treat ...
A classic revisited: these Hasselback potatoes are a real treat for the eyes and the palate.
A new interpretation of a traditional dish: spinach dumplings served on a bed of creamed pumpkin.
A recipe for connoisseurs & gourmets and all those aspire to be!
Figs meet Speck – the aromas of the fruit and the spicy flavour of the Speck Alto Adige combine to produce a special salad.
