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  • Warm Red Cabbage & Pancetta Salad
Warm Red Cabbage and Pancetta Salad

Warm Red Cabbage & Pancetta Salad

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

Crunchy red cabbage gets cosy with favourite pairings pancetta and balsamic vinegar.
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  • 1 tbsp extra virgin olive oil
  • 2 shallots, finely chopped
  • 50g sultanas, or raisins
  • ½ red cabbage, thinly sliced
  • 2 tsps rosemary, finely chopped, stalks removed
  • 100g Pancetta slices, cut into 1cm strips
  • 2 tbsps Pine nuts, toasted
  • 3 tbsps Balsamic vinegar


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.

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