I’ve made this two years running – I love the red wine for depth and how the dish is not overly sweet like some spiced red cabbage dishes (but if you like sweetness, it’s easy to dial it up). Be sure to taste-test towards the end of simmering and tweak as you wish.
Recipe adapted from ‘Oma’s Rotkohl’ on quick-german-recipes.com.
Definitely make this in advance – the flavours mature, and it saves you time on the 24th/25th. Leftovers can be frozen and are tasty with veggie sausages and celeriac mash.