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 |