Makes one half-gallon canning jar
1 head white cabbage
1 cup apple cider vinegar
1 cup sugar
1 large bunch dill, finely chopped
6 Tablespoons Sunflower oil
4 garlic cloves, minced
4 teaspoons fennel seeds
2 teaspoons ground mustard
salt & pepper to taste
Cut the cabbage into quarters and remove the hard core. Then slice the cabbage very finely.
Heat vinegar in a pan over low heat and then add the sugar and stir until the sugar is dissolved. Allow this to cool completely.
In a large bowl, mix the cabbage, fresh dill, fennel seeds, oil, garlic, ground mustard, salt and pepper. Then add the vinegar and sugar mixture and toss to mix thoroughly.
Store in a covered jar overnight to let the flavors infuse. This recipe gets better after a few days as the flavors blend. Will keep for 2-3 weeks in the fridge.