Bacon-tomato sauce: Combine 800g canned tomatoes, 700g chicken stock, and 200g pancetta.
Prepare the sauce with 250g crème fraîche, 200g fresh tomato, 20g serrano chile, and 5g garlic, seasoning with kosher salt.
For the Hawaij Chile Oil: Heat 200g neutral oil and add 20g crushed red chile flakes, 10g cumin seeds, 10g mustard seeds, 5g coriander seeds, and 5g cane sugar.
Plate the dish with the prepared sauce and cabbage.
