-Place ¼ cup currants in small bowl.

-Heat 3 TBS sherry vinegar in saucepan over medium heat until hot (do not boil).

-Pour vinegar over currants; let soak until currants soften, 15 to 20 minutes.

-Thinly slice 6 cups green cabbage (about half a large cabbage).

-Place cabbage in large bowl; set aside.

-Heat large nonstick skillet over medium-high heat.

-Finely chop 4 ounces pancetta (Italian bacon).

-Add pancetta to pan; sauté until brown and crisp, about 5 minutes.

-Remove from heat.

-Put 1 clove of garlic through a press and stir into pancetta.

-Then stir in currant/vinegar mixture and add 2 TBS extra virgin 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.

-Coarsely chop ½ cup almonds.

-Toast in a skillet or toaster oven until lightly browned.

-Add the almonds to the cabbage and toss to blend.