Warm Red Cabbage & Pancetta Salad
By OcadoLife
Published on 27 April 2022
Crunchy
red cabbage gets cosy with favourite pairings pancetta and balsamic vinegar.Time and servings
30 minsTotal time
4Servings
15 minsPrep time
15 minsCooking time
Ingredients
- 0.5 red cabbage, thinly sliced
- 100 g of pancetta slices, cut into 1cm strips
- 2 tablespoons of pine nuts, toasted
- 1 tbsp of extra virgin olive oil
- 2 shallots, finely chopped
- 50 g of sultanas, or raisins
- 2 tsps of rosemary, finely chopped, stalks removed
- 3 tablespoons of balsamic vinegar
Method
Step 1
Heat 1tbsp olive oil in a large non-stick pan and sauté the shallots for 1-2 mins.Step 2
Stir in the garlic and sultanas, season and cook for 1 min or so. Stir in the cabbage and rosemary and cook for another 1 min, or until the cabbage just starts to soften – don’t let it overcook. Transfer to a large bowl.Step 3
Wipe the pan and heat to medium hot, add the pancetta and sauté for 4-5 mins, until starting to crisp. Toss in the pine nuts and cook for 1 min more, add the balsamic vinegar and the rest of the oil, give it a good stir and remove from the heat.Step 4
Tip the pancetta mix into the cabbage bowl and toss together. Season and, if you like, scatter over a few extra toasted pine nuts and rosemary leaves before serving.