Speck with cabbage and cream


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
Low heat


  • 4 onions
  • 1 cabbage
  • 600 g speck (slab of Italian cured hind leg ham)
  • 1 litre vegetable stock
  • 1 bunch parsley, chopped
  • 200 ml pouring cream
  • Pepper

1 flameproof casserole dish

1 chopping board


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.