Quick-Pickled Cabbage Confetti for One

I love pickles, don’t you? Did you know that they don’t have to be made of summer cucumbers and they don’t have to take a long time and a huge amount of kitchen real-estate? In fact, if you want a pickle right now, you can just march into the kitchen and pickle something!

1 TBLSP olive oil

1/8 head of cabbage, sliced thinly (red or white, both are yummy)

¾ of a large carrot, shredded

3 thin slices of red onion, diced

2 ½ TBLSP granulated sugar

1/3 cup rice vinegar

1 TBLSP fennel seeds

Salt and pepper to taste

1. In a large frying pan, place the olive oil, sliced cabbage, shredded carrot, onion, sugar, and vinegar. Cook it on medium-high heat until about 2/3rds of the liquid is gone.
2. Add the fennel seeds and the salt and pepper and continue cooking until the rest of the liquid is gone and the veggies are tender.

Makes a great side dish for faux dogs, but, as you can see in the picture, I like it on my pizza.

Variations:

• Use caraway seeds instead of fennel for a more traditional sauerkraut flavor.
• Jazz it up with cumin instead of fennel seeds.
• Add shredded fennel bulb for a stronger licorice flavor.