Salted Red Cabbage
A vibrant side dish of red cabbage seasoned with toasted fennel seeds, apple cider vinegar, and olive oil. This refreshing salad offers a perfect balance of tangy and savory flavors.
4 servings
7 min
Ingredients
- •1 teaspoon fennel seeds
- •½ small red cabbage
- •2 tablespoons kosher salt
- •3 tablespoons apple cider vinegar
- •3 tablespoons olive oil
- •1 pinch sugar
- •1 to taste black pepper
Cooking Instructions
- 1.
Toast fennel seeds in a dry small skillet over medium-low, tossing, until fragrant, about 2 minutes; transfer to a small bowl.
2 min
- 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.
5 min
- 3.
Cabbage can be made 5 days ahead. Cover and chill.
