Preheat the oven to 400°. In a small bowl, combine the nuts, currants, and dill. Set aside. In a large cast-iron skillet, heat 2 tablespoons oil over medium-high heat. Add the cabbage wedges, and cook, until golden on both sides, 5 to 6 minutes (turning halfway through). Transfer to a plate, and season with salt and pepper.
Add the remaining 3 tablespoons oil to the skillet, then the onion and garlic. Reduce heat to medium. Cook, stirring, until onion softens and garlic is light golden, about 4 minutes. Add the spices, and cook until fragrant, stirring, 1 minute.
Pour in the tomatoes and 1 cup water. Stir in half the nut mixture; bring to a simmer. Season with salt and pepper. Put the cabbage wedges into the skillet, and place skillet in oven. Bake until cabbage is tender and the sauce has thickened, 30 minutes.
Dollop with sour cream, and sprinkle with remaining nut mixture.
Recipe by Laura Rege.