Salted Red Cabbage

Ingredients for Salted Red Cabbage

• 1 teaspoon fennel seeds

• 1/2 small red cabbage, core removed, leaves cut into 1-inch pieces

• 2 tablespoons kosher salt, plus more

• 45ml apple cider vinegar

• 3 tablespoons olive oil

• Pinch of sugar

• Freshly ground black pepper

Toast fennel seeds in a dry small skillet over medium-low, tossing, until fragrant, about 2 minutes; transfer to a small bowl.

Toss cabbage and 2 tablespoons 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.

Cabbage can be made 5 days ahead. Cover and chill.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.