Chef Ryan Scott's Sweet and Sour Red Cabbage with Crispy Pancetta

Aired January 30, 2013

1 large head of red cabbage, shredded
4 ounces of pancetta, rough chopped and browned, drippings reserved
1/4 cup red wine or cider vinegar
1 teaspoon caraway seeds
1 tablespoon brown sugar
1 tablespoon honey
1 teaspoon kosher salt

Add brown sugar, salt and vinegar to the cooled pancetta drippings in the skillet; stir until the sugar has dissolved.

Add shredded cabbage, mix well and heat through. Add salt and pepper to taste; toss in cooked pancetta.

Let flavors blend. Serve warm, room temperature or cold.

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