Red Cabbage with Pancetta and Currants
Rinse the cabbage, quarter, remove the stalk and cut into thin strips. Peel and finely chop the onion. Fry the onion and pancetta in butter in a hot pot. Add the cabbage, saute, then pour in the wine and vinegar.
Stir in the spices and simmer covered about 40 minutes until soft over medium heat. Mix in the currant jam before serving.