Red cabbage salad with warm pancetta-balsamic dressing

Try our delicious red cabbage salad with warm pancetta-balsamic dressing. This colorful dish features a perfect balance of flavors and textures.

Ingredients:

• 1/4 cup dried currants
• 3 tablespoons balsamic vinegar
• 6 cups thinly sliced red cabbage (from about 1/2 medium head)
• 1 3-ounce package thinly sliced pancetta (Italian bacon), finely chopped
• 1 tablespoon finely chopped shallot
• 1 tablespoon extra-virgin olive oil
• 1/2 cup whole almonds, toasted, coarsely chopped
• 1/4 cup chopped fresh Italian parsley

Instructions:

1. Put currants in a small bowl. Warm vinegar in a saucepan on medium heat until warm (avoid boiling). Drizzle the vinegar over currants and let them soak until they become soft, which should take about 15 to 20 minutes.
2. Take cabbage and place it in a large bowl; leave it aside. Heat a large nonstick skillet on medium-high heat. Cook pancetta until it turns brown and crispy, usually around 5 minutes. Add shallot to the pancetta and the drippings in the skillet; sauté for 1 minute. Remove from the heat. Mix in the softened currants in vinegar and olive oil. Season with salt and freshly ground black pepper.
3. Pour the pancetta mixture over the cabbage and mix well. Season with salt and pepper according to your taste. Let it sit for 5 to 10 minutes. Add almonds and parsley; mix them together.

Summary:

• Calories: 1192 kcal
• Fat: 82 g
• Protein: 37 g
• Carbs: 93 g
• Potassium: 2443 mg
• Magnesium: 318 mg