Try serving this wintery coleslaw, made with cabbage, chicory and pancetta, as a side dish for roast meats.
Join Extradelicious to unlock Cook Mode
Ingredients
- 80g pancetta, finely chopped
- 50g butter (see tip)
- ½ white cabbage (about 400g),finely shredded
- 2 red chicory, finely sliced
- 1 tsp light brown muscovado sugar
- 2 mace blades
- 1 bay leaf
- 2 white peppercorns, bashed
- 2 fresh rosemary sprigs
- 100ml dry white wine
Join Extradelicious to unlock Cook Mode
Method
- Set a wide, deep frying pan or sauté pan over a medium heat and fry the pancetta until crisp (see tip).
- Add the butter to the pan, then cook the cabbage, chicory, sugar, mace, bay, peppercorns and rosemary, stirring occasionally, for 5 minutes. Pour in the wine and bubble right down (this will take about 5 minutes). Taste and season well, then serve warm.
Nutrition
- 214kcals Calories
- 16.7g (9.1g saturated) Fat
- 5.3g Protein
- 7.3g (6.4g sugars) Carbs
- 3.2g Fibre
- 0.8g Salt
Leave a comment, question or tip