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Remove the core and the outer leaves from the half red cabbage. Then finely chop the cabbage. You can do this with a mandolin or food slicer, but you can also use a chef's knife.
Heat vinegar, water, sugar, bay leaves and a cinnamon stick in a large pan. Once the sugar has dissolved, add the chopped cabbage.
Place the lid on, reduce the heat and let the red cabbage cook until al dente. You can cook it until it's as soft as you like, but this sweet and sour red cabbage is best when it's still crispy.
You can serve it immediately or let it cool off first. To store it for a long time, you can also preserve the sweet and sour red cabbage in sterile preserving jars.