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Sweet-n-Sour Cabbage Salad

Course: Salad, Side Dish
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 inĀ  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.