This recipe came with the organic box. I had to try it and
we both really like it. It helps with my mission of getting some raw veg into
the boy every day. It’s also nice to do something different with red cabbage.
½ a red cabbage
1 orange, zest and juice
A splash of Balsamic vinegar
A decent drizzle of olive oil
A pinch chilli powder
Sea salt & black pepper
A few slices pancetta
Parmesan for shaving over
6-10 sage leaves
I’ve reduced the sage from the original recipe, which
suggested 12. Ours are home grown and quite strong. I’m also using smoked bacon
lardons as we don’t have pancetta – about 200g in deference to the boy who is a
dedicated carnivore.
Shred the cabbage and put it in a large bowl. Mix in the
orange zest and then the juice. Always zest first, then juice.
While you’re shredding, fry the bacon/pancetta until it
starts to get crisp. When you take the piggy bits out add the chopped sage
leaves to the hot oil for a few seconds.
Add the bacon and sage to the cabbage and orange mix, and sprinkle
in the balsamic and olive oil and season well. Give it a really good mix and
decide which it needs more of. As it’s not mixed in mayonnaise everything
stands out a bit more sharply.
Shave some parmesan over and give it a final mix.
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