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


for three


  • 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


  1. boil a kettle, and put plates into warm
  2. empty the pancetta into a large frying pan over a medium heat
  3. put the cabbage into a medium saucepan and pour over the boiling water, salt generously with ordinary cooking salt.
  4. after a couple of minutes, drain, and refresh with cold water, joggle to get as much water out as possible
  5. add to the frying pan, and pour over a couple of tablespoons of the oil
  6. add the pack of lentils and the sultanas to the frying pan
  7. take the frying pan off the heat
  8. mix the juice of the half lemon, four tbsp of sesame (or walnut) oil, and the salt and pepper in a small bowl
  9. peel and slice the avocados
  10. add the avocados to the rest of the ingredients – add a little more oil if it looks dry
  11. serve on warm plates


© 2014 Saucy Dressings

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