Cut out core of cabbage and discard any tough or discolored outside leaves.
Slice cabbage in half or quarters, then slice lengthwise into 1/8-inch shreds.
You should have about 12 cups.
Toss cabbage and onion in large nonstick skillet and add currants, vinegar, sugar, salt, pepper, oil and stock.
Bring to boil over high heat, then cover.
Reduce heat to medium and braise, stirring occasionally, until there is only a small amount of liquid left and cabbage is moist and just slightly crunchy, about 40 to 45 minutes.
(If skillet starts to dry before cabbage is done, add a little more stock and continue cooking.) Adjust seasonings and serve.
Comments: You can vary this dish to suit your taste or ingredients on hand.
Use regular or savoy cabbage; add minced garlic, apple slices or caraway seeds; or use part red wine or apple cider in the braising liquid.