Directions:
- 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.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 197.84 Kcal (828 kJ) | ||
| Calories from fat | 120.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.43g | 21% | |
|---|---|---|---|
| Cholesterol | 11.34mg | 4% | |
| Sodium | 271.27mg | 11% | |
| Potassium | 420.35mg | 9% | |
| Total Carbs | 14.9g | 5% | |
| Sugars | 9.54g | 38% | |
| Dietary Fiber | 3.53g | 14% | |
| Protein | 6.34g | 13% | |
| Vitamin C | 54.5mg | 91% | |
| Iron | 1.7mg | 9% | |
| Calcium | 94.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 145.58 Kcal (610 kJ) | ||
| Calories from fat | 88.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.88g | 21% | |
|---|---|---|---|
| Cholesterol | 8.34mg | 4% | |
| Sodium | 199.62mg | 11% | |
| Potassium | 309.32mg | 9% | |
| Total Carbs | 10.97g | 5% | |
| Sugars | 7.02g | 38% | |
| Dietary Fiber | 2.6g | 14% | |
| Protein | 4.67g | 13% | |
| Vitamin C | 40.1mg | 91% | |
| Iron | 1.2mg | 9% | |
| Calcium | 69.3mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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