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Friday 8th September 2006

Warm Red Cabbage, Pancetta and Feta Salad

Very few warm salads are easier than this inviting nest of red cabbage, pancetta and feta.
It’s a dish made quite literally in a flash of the pan, very fast and makes an excellent start to any meal, as the acid from the lemon helps kick start your digestive system and gets your juices flowing.

Warm Red Cabbage, Pancetta and Feta Salad

I also adore how the whole process of this dish continually changes the cabbage’s colour and appearance. From it’s originally raw purple state, to the wilted and warm blue and finally with the addition of acid via the lemon, it turns to a vibrant crimson red.
It’s a chemistry lesson and a delightful start to a meal, all in one!

If you you’re a fan of blue cheeses, this would work perfectly well too, along with some toasted walnuts instead of the pumpkin seed. As you see I like the use of and the taste of a little butter here, however by all means use olive oil if you prefer, or leave it out altogether if you’re using a non-stick pan.

Warm Red Cabbage, Pancetta and Feta Salad

  • Warm Red Cabbage, Pancetta and Feta Salad
  • ½ a medium to small red cabbage (6 good handfuls of shredded)
  • 8 slices of pancetta
  • 20 grams of butter
  • 1 large lemon, the juice
  • 160 to 200 grams of crumbled feta
  • ¼ cup of pumpkin seeds, toasted
  • Salt and Pepper to taste
  1. Slice the cabbage thinly and set aside.
  2. Meanwhile gently grill the pancetta in a large frypan, turn once, remove and set aside.
  3. Add the butter to the hot pan and quickly toss the red cabbage around the pan to wilt it slightly and just heat it through.
  4. You don’t want to ‘cook’ the cabbage, just knock a little of the life out of it! Only keep it in the pan over a high heat for 2 minutes, max!
  5. Once the cabbage is hot, pour over the lemon juice and toss to coat.
  6. Quickly divide the wilted cabbage onto 4 plates and dot with the crumbled feta and sprinkle with the toasted pumpkin seeds, pepper and salt to taste.
  7. Finally prop two pancetta slices on each and serve immediately.
  8. Serves 4

Warm Red Cabbage, Pancetta and Feta Salad



  1. That’s tomorrows lunch sorted.

    barbara — Friday 8th September 2006 3:37 pm

  2. Good grief, your photos just get more gorgeous! That last one blows me away.
    And now I ready to eat!
    Beautiful Bron.

    Tanna — Friday 8th September 2006 4:09 pm

  3. Bron, this salad sounds wonderful! I add red cabbage to all of my “green” salads and coleslaw and I love the idea of it standing alone in this one. I already know I love this combination of flavors because I make a cole slaw that includes bacon and blue cheese ;-) Great post and great photos!

    Nicole — Friday 8th September 2006 7:13 pm

  4. Mmmmm…I can’t wait for the cabbage in our garden to be ready to eat. This looks fabulous, and so simple! A poached egg on top, and this would make a hearty cool-weather dinner. Yum!

    Jennifer — Saturday 9th September 2006 1:45 am

  5. That is so bright it hurts me eyes!! Mmmm…pancetta salad!!

    Jeff — Saturday 9th September 2006 2:24 am

  6. This looks so amazing. I need to buy some crumbled gorgonzola today, so I guess I’ll get red cabbage too!!

    Kalyn — Sunday 10th September 2006 2:43 am

  7. These are absolutely beautiful, and I can only imagine how delicious it must taste!

    Ellie — Sunday 10th September 2006 3:06 pm

  8. Wonderful recipe and illuminating photos again Bron.

    Paul — Monday 11th September 2006 12:16 am

  9. I can’t get over the vibrant colours! Just stunning!

    gilly — Tuesday 12th September 2006 7:32 am

  10. What great vibrant colors! Looks fantastic.

    peabody — Tuesday 12th September 2006 11:00 am

  11. I love all these ingredients, but have never put them together…very nice! I liked your comment on the changing color of the red cabbage. I would enjoy cooking with it just for the beautiful hue alone.

    Julie — Thursday 14th September 2006 3:13 am

  12. I love warm red cabbage! The colour, especially. As usual, your pics are gorgeous.

    eggy — Thursday 14th September 2006 4:21 am

  13. I just bought some red cabbage and I’m making them your way! Looks so delcious!

    Dianka — Thursday 14th September 2006 8:17 am

  14. Mmmm… these photos are gorgeous, and this dish is so perfect for fall! I think I now have the first course for my next dinner party!!

    Alice Q. Foodie — Friday 15th September 2006 6:41 pm

  15. Looks great, I think I will try it! Seems nice and easy.. and tasty! :) (I think I will use pine nuts instead of pumpkin seed tho). Thanks for the great photos too! :)

    Christy — Sunday 10th June 2007 12:05 am

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