Photo by Peden & Munk
Try this alongside a chicken cutlet, on a turkey sandwich, or thrown into a stir-fry.
Recipe information
Yield
Makes about 4 cups
Ingredients
1 teaspoon fennel seeds
1/2 small red cabbage, core removed, leaves cut into 1-inch pieces
2 tablespoons kosher salt, plus more
3 tablespoons apple cider vinegar
3 tablespoons olive oil
Pinch of sugar
Freshly ground black pepper
Preparation
Step 1
Toast fennel seeds in a dry small skillet over medium-low, tossing, until fragrant, about 2 minutes; transfer to a small bowl.
Step 2
Toss cabbage and 2 Tbsp. salt in a large bowl. Massage vigorously until cabbage begins to release water and soften, about 2 minutes. Rinse in cold water until no longer too salty; squeeze out excess liquid and pat dry. Toss in a large bowl with vinegar, oil, sugar, and fennel seeds. Season with pepper.
Do Ahead
Step 3
Cabbage can be made 5 days ahead. Cover and chill.
Recipe notes
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