The sous vide technique is superb for making delicious red cabbage that is bursting with flavor, yet still has a bit of texture.The downside is that it takes a relatively long time, both in preparation and cooking. The good thing is that it can be made well in advance and just reheated before serving.This recipe is for 1 vacuum bag, which provides enough red cabbage for 4 people. However, I made 8 bags at once.Start by placing all the ingredients (except your red cabbage) at the bottom of the vacuum bag.Distribute the contents and press it flat. Place the bag in the freezer for about 45 minutes. If the contents aren't slightly frozen, they will be sucked out by the vacuum packer during the vacuuming process.Finely slice your red cabbage and put it into the vacuum bag once it's taken out of the freezer.Vacuum pack it all.Cook your cabbage in your sous vide/water bath for 1 hour and 10 minutes at 85 degrees Celsius (185 degrees Fahrenheit).When you're halfway through, feel free to take the bag out and redistribute the cabbage/liquid. Be careful, the water is very hot.The cabbage is ready to serve.