This recipe was kindly given to me by the chef at a café where I had dinner a wee while ago. It was a garnish on a plate of paté and bread, and totally delicious. I thought it'd make an excellent bento dish. Quite closely related to Maki's cooked to death peppers.
1/2 red cabbage, sliced finely
1 red onion, sliced finely
1 tsp garlic, chopped finely
1/2 tsp fresh chili, chopped finely
1/3 cup raw sugar
1/3 cup cider (or red wine) vinegar
1/3 cup ginger wine
1/2 tsp salt
1/2 cup redcurrant jelly
Put first eight ingredients into a big pot and cook for 20 mins or so, stirring often.
Add the redcurrant jelly and continue to cook until all the liquid has reduced to a toffee-ish consistency.
Store in fridge, it lasts for months if you don't eat it. You can use it cold or heat it up. Use it as a condiment or garnish rather than as a vegetable.
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