Red cabbage salad

Tony Singh: Chef

Ingredients: serves 2 - 4 as a side dish

1 red cabbage
½ bottle red wine
1 orange (juice and zest)
150 g red currant jelly
100 g brown sugar
2 red chillies (chopped)

Method:

Slice the cabbage as thinly as you can and then place in a container and put into the fridge.
Mix the remainder of the ingredients together and pour over the cabbage which has been chilling in the fridge.
Cover the container and place back in the fridge.
Turn the cabbage over as much as you can over the next 48 hours, then place in a pan that has an ovenproof lid.
Bring to the boil on the stove and then place in a medium heat oven for 20 minutes.
Take out and serve.

Recipe tips:

Cabbages are best stored in the fridge. Once cut they rapidly lose freshness - if you only use half, sprinkle the cut half with water and store in the fridge.