Salted Red Cabbage

Name: Salted Red Cabbage
Yield: 4 servings
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

Vegan Vegetarian

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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 ⓘ

Instructions

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

Nutrition & Diet Analysis (per serving)

320 kcal 16% DV

Protein Fat Carbs

Macronutrients

Protein 3.5g 7% DV

Total Fat 25.9g 33% DV

Carbs 23.9g 9% DV

Fiber 8.1g 29% DV

Sugar 1.1g 2% DV

Electrolytes

Sodium 9759.5mg 100% DV

Potassium 480mg 10% DV

Vitamins & Minerals

Vitamin A 7.3mcg 1% DV

Vitamin C 11.8mg 13% DV

Calcium 135.3mg 10% DV

Iron 3mg 17% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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