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Sautéed Cabbage & Currants

Photo: Peter Frank Edwards; Styling: Rachael Burrow, Linda Hirst


Makes 4 servings

This quick cabbage dish makes an elegant, company-worthy holiday side.


  • 4 bacon slices, chopped
  • 1 head napa cabbage, finely chopped
  • 1 tablespoon butter
  • 2 tablespoons black currants
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

How to Make It

  1. Cook bacon in a large saucepan over medium heat about 7 minutes or until golden brown and crispy. Add cabbage and cook, stirring, about 5 minutes or until cabbage wilts and reduces in volume by half. Add butter and remaining ingredients, stirring until butter melts.