Speck with cabbage and cream

• 4 onions
• 1 cabbage
• 600 g speck (slab of Italian cured hind leg ham)

Peel and slice the onions, cut the cabbage into thin wedges.

Place the slab of speck in a flameproof casserole dish, add the onions and cabbage, pour in the vegetable stock, cover and cook for 1 hour 15 minutes over low heat.

Add the chopped parsley and cream, season with pepper and cook, uncovered, for another 15 minutes.