Warm Red Cabbage Salad with Pancetta and Goat Cheese

We shared an awesome meal tonight to celebrate my husband’s birthday.  Steak Au Poivre, Roasted Butternut Squash, Twiced Baked Mashed Potatoes with Pancetta and Parmesan, Pavlova and this delicious salad recipe that I tried from a Whitewater Cooks Book.

My husband is German – which for some reason makes me think of cooked Red Cabbage…is that weird?  I wanted to serve an updated version of this dish he loves and so this recipe definately fit the bill.  Give it a try – it was really good!

1 tsp olive oil
1 cup of Pancetta, diced
1/2 head red cabbage, slice finely (like coleslaw)
1 small head of raddicchio, thinly sliced
1/2 red onion
1/2 cup olive oil
1/4 cup red wine vinegar
2 cups arugula
1 cup fresh basil julienned
4 oz soft goat cheese, crumbled
1/2 cup pine nuts, toasted

Heat 1 tsp of your oil in a large wok or pan over medium high heat.  Add your pancetta and saute until crispy (about 10 minutes).  Add your cabbage, radicchio and red onion and cook for another 10 minutes until slightly wilted and soft.  Turn off the heat and add your remaining olive oil and vinegar – the oil and vinegar will be absorbed into the cabbage mixture.  Toss the cabbage gently in a bowl with your arugula,  basil, pine nuts and goat cheese.  Serve immediately.

We also enjoyed some other great recipes tonight – but it was really hard to snap pictures of everything and write with 4 ravenous boys ready to eat!

Happy Birthday Zander!


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