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 ...
If you like trying out unlikely taste combo, then this one’s for you - a creative recipe that flies in the face of tradition.
For lovers of South Tyrol - a salad served in the jar!
Tasty slices of Speck Alto Adige formed into succulent cannoli – small tubes with a soft creamy cheese and tuna filling. It's tempting!
You’ve never tried polenta like this before: wrapped in Speck Alto Adige it’s a new-fangled delight ...
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.
This energy-boosting blend of avocado, chicken and quinoa is the perfect meal for sports freaks and fitness fanatics.
Perfect for a quick snack or an easy meal after work. You can never go wrong with a wrap!
A recipe for asparagus lovers and all those who aspire to be! Learn more here.
A new take on Italian classics: Black risotto, cod and pork rinds combine for a new taste experience.
Seafood in Alpine cuisine? In combination with Speck Alto Adige? Trust us, it’s delicious so try it yourself today ...