Bruno Loubet serves up a delightful speck-stuffed cabbage recipe, inspired by his journey to South Tyrol. The stuffing also includes sourdough, semolina and delicious Munster cheese, served with a grain mustard and Riesling sauce and apple compote.
Cabbage stuffed with bread, washed-rind cheese and speck, apple compote, grain mustard and Riesling mousseline