Clean and peel the onions (take off the outer skin layer) and slice them. Set apart.

Clean the guajillo chiles with a dry cloth, then use a pair of scissors to cut them into thin slices, as you can see in the picture. Discard the ends. If you prefer, you can cut them lengthwise and discard the seeds as well.

Place a large deep pot over high heat and add the olive oil. When the oil is hot, add the onion and pasilla chiles and cook, moving constantly until onion is soft, approx 5 minutes.

Wash and slice the cabbage.

Wash and peel the carrots, thinly slice them in rounds, or using your potato peeler to make long slices, as you see in the picture. I like using both cuts.

Pour in the vinegar, add water, mix well, add the two bay leaves, salt to taste and cover the pot. Lower the temperature to medium heat and cook until cabbage and carrots are soft, approx 15-20 minutes.

Let it cool down then put it in the fridge for a couple of hours before serving. Or make it one day in advance. Serve well chilled.