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.