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 ...
This energy-boosting blend of avocado, chicken and quinoa is the perfect meal for sports freaks and fitness fanatics.
Tender and juicy main course, guaranteed to succeed: Stuffed chicken breast, wrapped in Speck Alto Adige PGI.
For once, you can serve char somewhat differently – but have you ever tried this fish wrapped in Speck Alto Adige?
A starter to whet the appetite: the filling of black grapes, brie, Speck Alto Adige and sage leaves makes this focaccia an irresistible treat.
Yes, we are serious: This recipe features typical waffles like you know from your childhood, yet with a twist ...
The classic breadsticks revisited: enjoy the special taste of these plaited bread sticks with nuts and Speck Alto Adige.
Mediterranean and Alpine cuisine unite in a single recipe: A different take on risotto!
Keen on a spicy yet simply prepared dish? We’re dishing up Speck Alto Adige and cod.
A different take on spinach. Try our delicious and healthy pasta recipe with South Tyrolean pancetta and char from the Passeiertal valley.
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.
