- 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
- 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.