Lunch: Salted Red Cabbage

Recipe by Claire Saffitz Try this alongside a chicken cutlet, on a turkey sandwich, or thrown into a stir-fry.

This recipe includes superfoods such as:

Apple Cider Vinegar

Health benefits of Salted Red Cabbage

Apple cider vinegar will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

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.

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