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Bon Appétit

Salted Red Cabbage

3.5

(2)

Image may contain Plant Food Vegetable Cabbage and Kale
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

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.

    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
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Reviews (2)

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  • I wasn't a big cabbage eater, but a few years ago I was given a giant head of red cabbage and had to figure out what to do with it, which is when I came across this recipe. Super easy to make and incredibly delicious. Best part: it lasts for several days and makes a great side dish that looks pretty too. It's become a staple in my rotation and I thought I'd submit a review to let others know to give this a try.

    • Anonymous

    • Washington DC

    • 6/16/2023