Speck-Stuffed Cabbage Recipe - Great Italian Chefs

Ingredients

• 80g of Tyrolean speck, cut into lardons
• 200g of onion, diced
• 200ml of milk
• 3 eggs
• 150g of sourdough, roughly chopped
• 60g of fine semolina
• 2 tbsp of parsley, leaves picked and chopped
• 240g of Munster cheese, cut into small pieces
• 1 pointed cabbage, large
• 4 tbsp of breadcrumbs
• 50g of butter
• 500g of cooking apples
• 100ml of Riesling wine
• 3 egg yolks
• 180g of clarified butter
• 1 tbsp of grain mustard
• fresh chives, finely sliced
• salt
• pepper