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Recipe information
Total Time
50 minutes
Yield
Makes 6 servings
Ingredients
1/4 cup dried currants
3 tablespoons balsamic vinegar
6 cups thinly sliced red cabbage (from about 1/2 medium head)
1 3-ounce package thinly sliced pancetta (Italian bacon), finely chopped
1 tablespoon finely chopped shallot
1 tablespoon extra-virgin olive oil
1/2 cup whole almonds, toasted, coarsely chopped
1/4 cup chopped fresh Italian parsley
Preparation
Step 1
Place currants in small bowl. Heat vinegar in saucepan over medium heat until hot (do not boil). Pour vinegar over currants; let soak until currants soften, 15 to 20 minutes.
Step 2
Place cabbage in large bowl; set aside. Heat large nonstick skillet over medium- high heat. Add pancetta; sauté until brown and crisp, about 5 minutes. Add shallot to pancetta and drippings in skillet; sauté 1 minute. Remove from heat. Stir in currant- vinegar mixture and olive oil. Season with salt and freshly ground black pepper.
Step 3
Pour pancetta mixture over cabbage and toss to coat. Season to taste with salt and pepper. Let stand 5 to 10 minutes. Add almonds and parsley; toss to blend.
Recipe notes
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