Peel the shallots and leave them whole. The best way to do this is to place them in a heatproof bowl, pour over a kettleful of boiling water, leave to stand for 5 minutes, then drain them. Once cooled, the skins will slip off more easily. Heat a large heavy-based pan over a medium-high heat, add a little of the butter and the shallots and cook for 3–4 minutes, until golden, then remove from the pan. Finely slice the red cabbage. Add the remaining butter and the red cabbage and fry for 1–2 minutes, or until just softened. Add the red wine, bring to the boil, then lower the heat to a simmer and cook until reduced by half. Add the remaining ingredients (except the redcurrant jelly), and the browned shallots. Bring to a simmer, then cover and cook for 50 minutes, stirring occasionally, until tender. Remove the lid, add the redcurrant jelly and cook for a further 5–8 minutes over a high heat, or until most of the liquid has evaporated and the cabbage is slightly sticky and glossy. Season with salt and pepper and serve.