The secret of a red cabbage lies in the preparation, namely it is thoroughly pickled. On the one hand, this makes it more digestible and, on the other hand, it absorbs the aromas excellently. For this dish you should start at least two, preferably three days in advance. It's not a lot of work, it just looks like a mess.
Calculate back from the day on which you want to serve the red cabbage, this is "day zero".
Day -3: Prepare the stain
Day -2: Plane and pickle the red cabbage
Day 0: prepare the red cabbage
Let's . . .