Concocted Cabbage Collation – It’s The Combination With Avocado Which Makes This Different
The important pairing here is the cabbage and avocado – quite unusual. You can either mix in some lentils for a hearty lunch, or you can leave out the lentils and serve this as a sort of warm salad. Either way, it’s different and impressive.
Recipe for cabbage collation
- 77g/3oz pack diced pancetta (leave out if you are vegetarian)
- half a savoy cabbage, shredded
- 250g/½ lb pack ready to eat puy lentils (optional)
- ½ cup/90g sultanas (if you soak them in tea for half an hour or so first they become plump and juicy)
- 6 tbsp toasted sesame oil (or you could use walnut oil) – you may need a little more if the lentils get dry
- ½ lemon (1 tbs of juice from a plastic lemon)
- 2 ripe avocados (they are ripe if the woody knob at the end comes away easily)
- smoked salt and Indonesian long pepper
- boil a kettle, and put plates into warm
- empty the pancetta into a large frying pan over a medium heat
- put the cabbage into a medium saucepan and pour over the boiling water, salt generously with ordinary cooking salt.
- after a couple of minutes, drain, and refresh with cold water, joggle to get as much water out as possible
- add to the frying pan, and pour over a couple of tablespoons of the oil
- add the pack of lentils and the sultanas to the frying pan
- take the frying pan off the heat
- mix the juice of the half lemon, four tbsp of sesame (or walnut) oil, and the salt and pepper in a small bowl
- peel and slice the avocados
- add the avocados to the rest of the ingredients – add a little more oil if it looks dry
- serve on warm plates
© 2014 Saucy Dressings
Delicious! I tried this with dried cranberries and pistachios instead of sultanas. I also swapped the pancetta for Waitrose’s sausages with tomato salsa and mixed herbs, which made it a really full meal.