A delightful warm cabbage salad featuring crispy pancetta and a creamy tangy dressing.
Heat a large skillet over medium heat and cook the pancetta until crispy. Remove and set aside.
Ensure the pancetta is evenly spread in the skillet for uniform crispiness.
In the same skillet, sauté the diced onion and minced garlic in the rendered pancetta fat until fragrant and golden.
Stir frequently to prevent the garlic from burning.
Add the shredded cabbage to the skillet and toss to coat with the flavors. Cook until slightly wilted.
Avoid overcooking the cabbage to maintain a slight crunch.
In a mixing bowl, whisk together the white wine vinegar and sour cream to create a creamy dressing.
Adjust the vinegar to taste for desired tanginess.
Combine the cooked cabbage mixture with the dressing and crispy pancetta. Toss well to coat evenly.
Serve immediately to enjoy the warm and fresh flavors.
Serve the warm cabbage salad on a platter and garnish with additional pancetta if desired. Enjoy!
Pair with a slice of crusty bread for a complete meal.
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