Start by removing the outer layers of the red cabbage and cutting it into thin strips or chopping it finely, depending on your preference.
Next, sauté the cabbage over a high heat in a large pan with a little fat in the bottom (you may need to do this in batches if you have a lot of cabbage).
Crush the star anise, allspice and cloves in a mortar. Then add the spices to the cabbage along with the bay leaves, cinnamon stick, salt, pepper, red wine, honey, balsamic vinegar, orange juice and zest. You can add a little duck fat if you wish.
Leave the cabbage to simmer, then let it cool before transferring it to sterilised jars.
P.S. If you need a break from cooking over the Christmas period, you can always order smørrebrød from Aamanns Deli & Takeaway HERE
