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Warm Red Cabbage & Pancetta Salad

Warm Red Cabbage & Pancetta Salad

By OcadoLifePublished on 27 April 2022Crunchy red cabbage gets cosy with favourite pairings pancetta and balsamic vinegar.
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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.