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Ingredients
- 1 small head of red cabbage
- 1 1/4 cups fresh or frozen black currants or black currant jam
- Sugar to taste
Method
- Julienne the cabbage or grate it into fine shreds.
- Place it in a clean dish towel and squeeze out any excess moisture.
- Transfer to a large bowl.
- If using frozen currants, defrost them.
- Mash the currants and, if necessary, sweeten to taste with sugar.
- Combine the black currant mixture (or jam) with the cabbage and toss well.
- Cover and refrigerate for several hours before serving.
