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
½
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
Need to make a substitution?
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.
Step 3
Do Ahead: Cabbage can be made 5 days ahead. Cover and chill.
Nutrition Per Serving
Calories (kcal) 230 Fat (g) 21 Saturated Fat (g) 3 Cholesterol (mg) 0 Carbohydrates (g) 11 Dietary Fiber (g) 3 Total Sugars (g) 6 Protein (g) 2 Sodium (mg) 620