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

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. 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.
3. Do Ahead Cabbage can be made 5 days ahead. Cover and chill.
4. Cabbage can be made 5 days ahead. Cover and chill.