|Red cabbage head||1⁄2 Medium|
|Red currant jelly||1 Tablespoon|
|Lemon||1 , juiced (2 Tablespoons)|
Shred the cabbage and put it under a weight for several hours.
Drain the cabbage and put it in a large bowl.
Add the jelly and preserves to the lemon juice, mixing well.
Toss this mixture with the cabbage until it is well-mixed.
It will be a color symphony on any table.