Warm cabbage and pancetta slaw

Name: Warm cabbage and pancetta slaw
Yield: Serves 4 as a side dish
Cuisine: British recipes
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

Published: 29 Dec 14
Updated: 18 Mar 24

Test kitchen approved

Try serving this wintery coleslaw, made with cabbage, chicory and pancetta, as a side dish for roast meats.

Serves 4 as a side dish
Hands-on time 20 min

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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

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.

Recipe from December 2014 Issue

Nutrition

Nutrition: per serving

Calories: 214kcals
Fat: 16.7g (9.1g saturated)
Protein: 5.3g
Carbohydrates: 7.3g (6.4g sugars)
Fibre: 3.2g
Salt: 0.8g

delicious. tips

If your pancetta is very fatty, you may only need to add half the butter to cook the cabbage.
Make this the day before, then cool, cover and chill. Reheat on the hob to serve.

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