Instructions

1. 1

   Heat 1tbsp olive oil in a large non-stick pan and sauté the shallots for 1-2 mins.

   
   

2. 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.

   
   

3. 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.

   
   

4. 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.

   
   

Ingredients

• 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

Serves 4

Total time required 30 mins

• Preparation time: 15 mins
• Cooking time: 15 mins