Slice the red cabbage relatively finely.

Place the cabbage in a vacuum bag and add apple cider vinegar, salt, honey, and bay leaves.

Cook the red cabbage in the sous vide for an hour and a half at 85 degrees Celsius (185 degrees Fahrenheit).

Remove the bag from the water bath and serve immediately.

The recipe can advantageously be made in large portions, but then make it in several bags with 250 grams of cabbage in each. Cook them all at the same time, and when they are taken out of the water bath, cool the bag down as quickly as possible. I typically put ice cubes in cold water in the sink. Dry the bags and put them directly in the fridge or freezer. In the fridge, it can last for about a week and in the freezer, it can last for a couple of months.

If you have made the cabbage in advance, reheat it before serving in the following way:

Place the vacuum bag with the red cabbage in a bowl with warm water from the tap. Let it sit in the water for about 30 minutes or until the cabbage is warm. Alternatively, you can warm it for about 10-15 minutes at 80 degrees Celsius (176 degrees Fahrenheit) in your sous vide.

Take the red cabbage out of the bag and place it on a heated serving platter.

Serve immediately!

Bon appétit.