Ingredients

• 1 small white cabbage (about 1 1/2 pounds), cored and finely shredded (about 7 cups)
• 2 medium red bell peppers, seeded and cut into 1/4-inch dice
• 2 medium yellow onions, peeled and cut into 1/4-inch dice
• 2 tablespoons coarse salt
• 1 1/2 teaspoons whole black peppercorns
• 1 teaspoon whole allspice
• 1 bay leaf
• 1 (1-inch) piece cinnamon stick
• 1/2 teaspoon whole cardamom pods
• 1/4 star anise
• 1 1/4 cups apple cider vinegar
• 1 cup light brown sugar, firmly packed

Instructions

1. In a non-reactive container, combine the cabbage, peppers and onions. Sprinkle with salt and toss to combine. Cover and refrigerate overnight.
2. Remove cabbage mixture from refrigerator and drain, discarding liquid. Rinse cabbage mixture with cold water and drain again. Transfer cabbage to a large saucepan. Place spices in a square of cheesecloth and tie with kitchen twine. Add sachet to cabbage mixture. Combine vinegar and sugar in a liquid measuring cup. Pour over cabbage mixture and stir to combine. Bring to a boil. Reduce heat to simmer, and cook, stirring occasionally, for 20 minutes. Remove and discard sachet.
3. Ladle relish into jars. Cool on a rack to room temperature. Cover and refrigerate for up to 2 weeks.