Salted red cabbage:
1 tsp. fennel seeds
½ small red cabbage, core removed,
leaves cut into 1″ pieces
2 Tbsp. kosher salt, plus more
3 Tbsp. apple cider vinegar
3 Tbsp. 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 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. Makes about 4 cups
TRY IT: alongside a chicken cutlet, on a
turkey sandwich, or thrown into a stir-fry
Bon Appetit – January 2016
