Cabbage and Pancetta Salad

Recipe: Noel Cimadon | Images: Ashlee DeCaires

I could eat this any day. It’s delicious eaten straight away or after a couple of hours in the fridge. Full of vitamin C, cheap as chips and available all year round.

4 tbsp olive oil
50g diced pancetta (alternatively bacon diced in 5mm cubes)
2 tbsp cumin seeds
½ cup beef stock
half a cabbage, thinly slice
3–4 tbsp apple cider vinegar
salt and pepper

Thinly slice the cabbage and place it in a bowl.

Place diced pancetta (or bacon) into a hot frying pan with the olive oil. Fry on low heat until golden brown then add the cumin seeds. Continue to fry for about 2 minutes. This will be enough time to get all the cumin flavours to permeate the oil and pancetta.

Add the beef stock and simmer until the liquid reduces by half (2–3 minutes).

Pour the hot sauce over the sliced cabbage, season with salt, pepper and vinegar. Mix and serve instantly as a delicious side salad.

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