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Salted Red Cabbage

Name: Salted Red Cabbage
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

A small grocery run gets this on the table.

Ingredients

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directions

1.
Toast fennel seeds in a dry small skillet over medium-low, tossing, until fragrant, about 2 minutes; transfer to a small bowl.
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.
3.
Cabbage can be made 5 days ahead. Cover and chill.

Recipes sourced from Epicurious.com.

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Directions