Warm Red Cabbage & Pancetta Salad
By OcadoLifeCrunchy red cabbage gets cosy with favourite pairings pancetta and balsamic vinegar.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
8 total- 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
4 stepsStep 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.