AT A GLANCE
This is an interesting and delicious way to eat cabbage. The speck, blue cheese and walnuts add an appealing savoury-salty note to the dish.
|01||Remove 8 leaves from cabbage. Blanch in a large saucepan of boiling salted water (1-2 minutes), drain and refresh, drain, pat dry with absorbent paper, set aside. Cut cabbage heart in half, thinly slice one half (reserve remaining half for another use), set aside.|
|02||Sauté speck in a large frying pan over medium-high heat until golden (2-3 minutes). Remove speck, drain on absorbent paper, set aside. Heat half the butter in frying pan over medium heat, add sliced cabbage, sauté until tender (15-20 minutes). Add blue cheese, walnuts and speck, season to taste, mix until combined. Divide cabbage mixture among blanched cabbage leaves, fold ends over, then roll tightly to form cylinders.|
|03||Heat remaining butter in a large frying pan, lightly dust cabbage leaves in flour, shake off excess, and cook, turning occasionally, until golden (3-4 minutes). Serve warm.|