• 10 ounces red cabbage, cored and thinly sliced (3 cups)
• 1/2 pound green cabbage, cored and thinly sliced (2 cups)
• 2/3 cup white wine vinegar
• 3 tablespoons minced shallot
• 2 tablespoons sugar
• 4 whole black peppercorns
• 1 bay leaf
• 1/4 cup extra-virgin olive oil
• Coarse sea salt 

In a large bowl, combine red and green cabbage.

In a small saucepan, combine vinegar, shallot, sugar, peppercorns and bay leaf; bring to a boil over medium-high heat, stirring to dissolve sugar. Boil until reduced by half, about 6 minutes.

Strain vinegar mixture over cabbage; discard solids. Toss cabbage to coat. Let stand, uncovered, at room temperature, tossing occasionally, for 30 minutes. Add oil and toss to combine. Season with salt to taste.