Rinse the red cabbage and let it drain a bit. Then slice or shave the cabbage finely using a very sharp knife or a mandolin slicer.
Peel and chop the garlic clove finely. Pour the water, red wine and red or white wine vinegar in a large saucepan and season with the cayenne pepper, mustard seeds, caster sugar, the ground cumin and cinnamon, the soy sauce (or worcester sauce), the tomato paste and a pinch of nutmeg and salt also. Add the finely chopped garlic and bay leaves as well. Place this mixture over medium heat until boiling.
Once the pickle marinade is gently simmering, add the finely sliced red cabbage to the saucepan. Put a lid on the pan and cook the red cabbage for 30 minutes over medium heat. Stir regularly. Then turn the heat off. Let the pickled red cabbage soak in the cooling marinade for an hour until it is lukewarm.
Then remove the lid and pour the pickled red cabbage in a sterilised glass jar. Let the red cabbage cool down fully now. Then close the jar with a lid and place the cabbage in the fridge for at least one week to marinate.