White Cabbage with Speck Cooked in a Pot is an easy and tasty recipe, perfect to accompany any type of main dish. The cold seems to have finally arrived, and this vegetable, along with others, makes its way into my kitchen. White cabbage can be eaten both cooked and raw, and when prepared with the addition of speck, it makes it even more delicious.
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Slow Cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for White Cabbage with Speck
- 1 white cabbage (about 28 oz)
- 5 oz speck slices
- 1 onion
- to taste extra virgin olive oil
- salt
- pepper
Tools for White Cabbage with Speck
- Cutting Board
- Knife
- Pot
Steps for White Cabbage with Speck
The first thing to do is clean the white cabbage. Remove any damaged outer leaves if necessary. Then soak it to remove any dirt. Dry it and cut it in half. Use a knife to cut out the core and remove it. Cut each half again and start slicing them into large or small strips.
Once finished, place everything in a container and focus on the onion. Peel it and finely chop it. Take a sufficiently large casserole, add a splash of oil, or two, the speck and let it brown until it becomes crispy. Remove the now ready speck and add the onion and let it soften.
Toss in all the cabbage leaves and let them cook on low heat, stirring often. Keep the casserole covered so the cabbage softens.
If necessary, add a few tablespoons of water to the pot to prevent it from sticking to the bottom. Adjust the salt and pepper and continue cooking until the end of the time.
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At the end of cooking, add the speck and stir, another drizzle of oil, and serve it hot or warm with a sprinkle of pepper if you like.
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