Cabbage marinated with crispy Speck Alto Adige PGI - recipe

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 ...

Mini cupcakes with maple syrup and Speck Alto Adige PGI - recipe

Mini cupcakes with maple syrup and Speck

A dessert with Speck? These unusual cupcakes, garnished with Speck Alto Adige, are delicious and a must-try!

Spaghetti with Speck Alto Adige - recipe

Spaghetti with speck

Much more than just a pasta recipe: Savour a “Schüttelbrot (crispy bread) cream” instead of the typical tomato sauce.

Speck Alto Adige PGI, rocket lettuce and grana cheese with rye wafers

Speck Alto Adige PGI, rocket lettuce and grana cheese with rye wafers

Do you have some leftover rocket? Perfect! With this recipe, you can whip up a mouth-watering treat in no time. 

Fagottini – parcels made with Speck Alto Adige – recipe

Recipe for fagottini – parcels made with Speck Alto Adige PGI

Elegant and tasty, ideal as appetisers or as a simple and balanced main course with Speck Alto Adige PGI.

Open sandwich with Speck Alto Adige PGI, turkey and lettuce - recipe

Open SLT with Speck, turkey, lettuce and toma-to

Alpine cuisine meets Mediterranean lightness – a harmonious dish with fresh vegetables, turkey and Speck Alto Adige.

Leek risotto with Speck Alto Adige - recipe

Leek risotto with speck

A South Tyrolean recipe with Speck Alto Adige PGI that unites the flair of Italian cuisine with home-style German tradition.

Sandwich tacos stuffed with Speck Alto Adige, salad and tartar sauce – recipe

Toasted sandwich halves filled with lettuce, cured ham, and creamy herb sauce, arranged on a white plate with a small bowl of sauce on the side.

Crispy, quick-to-make tacos with flavourful Speck Alto Adige PGI and tartar sauce.

“Hasselback potatoes” with Speck Alto Adige and sour cream - recipe

“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.

Asparagus with Speck Alto Adige - recipe

Asparagus with speck

A recipe with Speck Alto Adige PGI for asparagus lovers and all those who aspire to be.

Pan-fried French toast with baked apple and Speck Alto Adige PGI

Pan-fried French toast with baked apple and Speck Alto Adige PGI

Here’s one for all of you who want to treat yourselves to a très exclusive Sunday brunch. Manna from heaven, so to speak...