Cabbage marinated with crispy Speck Alto Adige PGI

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 ravioli filled with cheese on lettuce

Speck ravioli with cream cheese

Are you searching for a light, yet tasty starter for your summer party?

Roughly cut pasta with Speck Alto Adige PGI

Roughly cut pasta with speck

Hungry for pasta? This recipe is a somewhat original take on pasta ...

Bruschetta with ricotta, Speck Alto Adige PGI and fig jam

Bruschetta with ricotta, Speck and fig jam

Crispy finger food: this fresh take on bruschetta will be a hit at any party.

Breadsticks with Speck Alto Adige PGI

Breadsticks and speck

Perfect for any party, this is a quick and simple finger-food recipe: Homemade crispy Grissini breadsticks wrapped with Speck Alto Adige ...

Warm white cabbage and Speck Alto Adige PGI salad

Warm white cabbage and speck salad

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.

Crêpes with Speck Alto Adige PGI sauce

Crêpes with speck sauce

You know crêpes with chocolate sauce, but have you ever tried this incredibly delicious treat ...

“Hasselback potatoes” with Speck Alto Adige and sour cream

“Hasselback potatoes” with Speck and cream with sour cream and chives

A classic revisited: these Hasselback potatoes are a real treat for the eyes and the palate.

Spinach dumplings with pumpkin cream and Speck Alto Adige PGI

Spinach and basil dumplings with pumpkin sauce and crispy Speck

A new interpretation of a traditional dish: spinach dumplings served on a bed of creamed pumpkin.

Beef tagliata wrapped in Speck Alto Adige and baked potatoes

Beef tagliata wrapped in speck over glazed radicchio and baked potatoes

A recipe for connoisseurs & gourmets and all those aspire to be!

Fig salad with Speck Alto Adige, hard cheese and balsamic glaze

Fig salad with Speck, hard cheese and balsamic glaze

Figs meet Speck – the aromas of the fruit and the spicy flavour of the Speck Alto Adige combine to produce a special salad.