Salted Red Cabbage
Serves: 5
Catharine Rutherford
1 January 1970
Based on User reviews:
55
Spice
60
Sweetness
47
Sourness
38
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
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
3
Salt in a large bowl
4
Massage vigorously until cabbage begins to release water and soften, about 2 minutes
5
Rinse in cold water until no longer too salty; squeeze out excess liquid and pat dry
6
Toss in a large bowl with vinegar, oil, sugar, and fennel seeds
7
Season with pepper
8
Toast fennel seeds in a dry small skillet over medium-low, tossing, until fragrant, about 2 minutes; transfer to a small bowl
9
Toss cabbage and 2 Tbsp
10
Salt in a large bowl
11
Massage vigorously until cabbage begins to release water and soften, about 2 minutes
12
Rinse in cold water until no longer too salty; squeeze out excess liquid and pat dry
13
Toss in a large bowl with vinegar, oil, sugar, and fennel seeds
14
Season with pepper
15
Do Ahead Cabbage can be made 5 days ahead
16
Cover and chill
17
Cabbage can be made 5 days ahead
18
Cover and chill