Eating In

500g red cabbage
2 large red onions
2 garlic cloves
1 lemon
2tbsp olive oil
½ tsp caraway seeds
400g tin chopped tomatoes
1 tsp chilli flakes
Salt
Shred the cabbage and soak in cold water. Finely slice the onion and garlic. Remove the zest from the lemon with a peeler and chop into pieces. Heat the oil in a heavy bottomed pan and stir in the onions and caraway seeds. Season with 1 tsp salt, reduce the heat, cover and cook for 10 minutes. Stir in the cabbage and another tsp of salt and cook for a further 10 minutes. Add the lemon zest and chilli flakes. Cover and cook on a very low heat for 30 minutes. Add the tomatoes and cook, covered for 20 minutes. Add the juice from the lemon, taste and adjust the seasoning if necessary.