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 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.