PREP TIME COOK TIME
20 minutes 30 minutes
1/4th cup dried currants
3 tbsp balsamic vinegar
6 cups red cabbage, thinly sliced (about half a large cabbage)
1 3-ounce package thinly sliced pancetta (Italian bacon), finely chopped
1 tbsp shallot, finely chopped
1 tbsp extra-virgin olive oil
1/2 cup whole almonds, toasted, coarsely chopped
1/4th cup fresh Italian parsley, chopped
Place currants in a small bowl. Heat vinegar in a saucepan over medium heat until hot (do not boil). Pour vinegar over currants; let them soak until softened. This will take about 15 to 20 minutes.
Put cabbage in large bowl; set aside. Heat large nonstick skillet over medium-high heat. Add pancetta; sauté until brown and crisp. Add drippings and then shallot in the skillet and sauté for 1 minute. Remove from heat. Stir in the currant-vinegar mixture and olive oil. Season with salt and freshly ground black pepper.
Pour pancetta mixture over cabbage and toss to coat. Season with salt and pepper. Let it stand for 5 to 10 minutes. Sprinkle almonds and parsley. Toss before serving.