the cabbage. Melt
the fat in a large pot. Add the bacon and saute until cooked, then remove with a slotted spoon. Next, cook the onions
until soft, but not brown. Put the bacon back in. Stir in the cabbage and cook for about 10 minutes.
Pour in the stock, wine and vinegar. Season with salt and pepper. Cover and simmer
until the cabbage is nearly tender, about 30 minutes. Uncover, add the currants, brown sugar
and continue cooking until the cabbage is completely tender and most of the liquid has been absorbed, about 10 minutes longer. Correct the seasonings, and serve.