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. Ingredients 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 Method