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.
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