Ingredients
| 1 head | white cabbage, cut to 1/2-inch ribbons | | 4 tbsp. | olive oil from Garda | | 1 tsp. | cumin seeds | | 2 tbsp. | freshly grated horseradish | | 1 tbsp. | freshly ground black pepper | | 1 oz. | speck, cut into matchsticks | | 1 | lemon, juice of |
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Instructions
Boil cabbage ribbons 20 minutes in lightly-salted water. Drain and cool. In a 14-inch sauté pan, heat olive oil until smoking. Add cumin, horseradish, pepper and speck and toss to coat. Add cabbage and toss again. Cook 8 to 10 minutes until soft and well-seasoned. Sprinkle with lemon juice and serve.
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