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Epicurious
Bon Appétit

Salted Red Cabbage

By Claire Saffitz

3.8

(1)

This image may contain Plant Flower Petal Blossom Purple Bowl Food Vegetable and Cabbage
Photo by 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
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

Preparation

  1. 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.

  2. Do Ahead

    Step 3

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

TagsCabbageLeafy GreensVegetableFennelRoot VegetableSideDinnerDairy FreeNut FreeGluten FreeVegetarianVeganKetoMake AheadEasyPickle & PreserveBon Appétit

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