The baked cabbage with cumin and Alto Adige IGP Speck is a tasty side dish suitable also as a light main course. Many flavors remind of Alto Adige, from cumin to Speck combined in a single dish. The idea came to me thinking about the classic green cabbage salad, often served with dumplings. To add a touch of color, I used red cabbage, but of course, the recipe can also be made with green cabbage. In that case, make sure it is round and not pointed, as the pointed one has a less compact structure, and cutting it into slices would cause them to fall apart immediately.
- Difficulty: Easy
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 red cabbage (medium size)
- 1 clove garlic
- 5 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 teaspoons cumin seeds
- 1 teaspoon mustard seeds
- 2 sprigs thyme
- to taste salt
- to taste pepper
- 4.4 oz Alto Adige IGP speck
I have
Steps
To prepare the baked cabbage with cumin and Alto Adige IGP Speck, preheat the oven to 375°F (fan) and prepare a baking dish or tray lined with parchment paper.
Wash the cabbage and cut it into slices about 3/4 inch thick. Place the slices on the parchment-lined baking tray or in a baking dish lightly greased with extra virgin olive oil.
Finely chop the garlic. In a small bowl, mix the extra virgin olive oil with apple cider vinegar, cumin seeds, mustard seeds, thyme sprigs, chopped garlic, as well as salt and pepper to taste.
Using a spoon or brush, distribute the oil and spice mixture evenly over all the cabbage slices. Bake everything at 375°F for about 20 minutes.
Meanwhile, cut the Alto Adige IGP Speck into small cubes or thin strips. After the first 20 minutes of cooking, distribute the Speck cubes over all the cabbage slices and bake again for about 10 minutes, until the cabbage is cooked and the Speck crispy. Remove from the oven and serve your baked cabbage hot or warm.
Tips
If you like recipes with cabbage, here are a few more ideas:
– Stewed Cabbage with Sausages
– Coleslaw Salad
– Pasta with Cabbage and Mushrooms
