salted-red-cabbage.json

{
    "directions": [
        "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."
    ],
    "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Cabbage",
        "Side",
        "Kid-Friendly",
        "Healthy",
        "Sugar Conscious",
        "Kidney Friendly",
        "Vegan",
        "Vegetarian",
        "Pescatarian",
        "Dairy Free",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Salted Red Cabbage",
    "url": "http://www.epicurious.com/recipes/food/views/salted-red-cabbage"
}