warm red cabbage salad

for the dressing:
- peel the garlic cloves. you may want to cut a tiny bit off each end, to help you get the peeling started. then chop into tiny pieces with a knife, or mash in a garlic press.
- put that in a small bowl or large mug, and add some salt.
- stir together with mustard, honey and vinegar
- then stir in the olive oil

cut your cabbage in half with a big knife. then cut each half in half (making quarters). now it's easier to handle. then cut each quarter into thin strips - the kind of size you'd like to eat.

find a big heavy pot, put it on medium heat, and scatter the pine nuts on it for about 3 or 4 minutes. try not to let them burn or get too brown.

add the pancetta (or bacon) for 4 or 5 minutes. again, no need for it to get crispy or brown. you just don't want it to be raw.

add the cabbage and stir everything together. put your burner on a lower setting and cover the pot for about 10 minutes, stirring occasionally.

now fill rest of the pot with spinach leaves - it seems huge but it will reduce bigstyle! keep covered and cook for 5-10 more minutes. basically until the spinach has wilted.

stir it all up, mix in your dressing and SURVE