Sweet-n-Sour Cabbage Salad
Servings: 1 half gallon canning jar
- 1 head white cabbage
- 1 cup apple cider vinegar, nettle vinegar or chickweed vinegar
- 1 cup sugar
- 1 bunch dill finely chopped
- 6 tbsp sunflower oil
- 4 garlic cloves
- 4 tsp FGF fennel seeds
- 2 tsp mustard, ground
- salt and 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, FGF 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 weeks.