Red Cabbage Salad with Warm Pancetta-Balsamic Dressing
Red Cabbage Salad with Warm Pancetta-Balsamic Dressing is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Place currants in small bowl.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace currants in small bowl.
Heat vinegar in saucepan over medium heat until hot (do not boil).
Pour vinegar over currants; let soak until currants soften, 15 to 20 minutes.
Place cabbage in large bowl; set aside.
Heat large nonstick skillet over medium- high heat.
Add pancetta; sauté until brown and crisp, about 5 minutes.
Add shallot to pancetta and drippings in skillet; sauté 1 minute.
Remove from heat.
Stir in currant- vinegar mixture and olive oil.
Season with salt and freshly ground black pepper.
Pour pancetta mixture over cabbage and toss to coat.
Season to taste with salt and pepper.
Let stand 5 to 10 minutes.
Add almonds and parsley; toss to blend.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.