1small firm green cabbage,2bulbs fennel, stalks discarded, fronds set aside,1 bunch scallions, thinly sliced on a diagonal, juice of 1 lemon,2tablespoons apple cider vinegar,1teaspoon anise seeds, toasted,1teaspoon sugar, 1teaspoon salt, 1/2cup plain strained Greek-style yogurt,1/4cup sour cream,1/4cup chopped fresh dill pepper, to taste.
1. Remove any tough outer leaves from the cabbage. Quarter it and cut away the core. Slice the wedges thinly and transfer to a large bowl.
2. Halve the fennel bulbs lengthwise. Cut away the core. Slice the fennel thinly and add to the cabbage. Chop the fronds finely and add to the vegetables with the scallions. Toss well.
3. In a small bowl, stir together the lemon juice, vinegar, anise seeds, sugar, and salt. Pour over the cabbage mixture and toss again. At this point, refrigerate the slaw, if you like, for 1 day.
4. With tongs, transfer the slaw to another bowl, leaving behind all but 1 to 2 tablespoons of liquid.
5. In a small bowl, whisk together the yogurt, sour cream, and dill. Add to the cabbage and toss to combine. Add pepper, taste for seasoning, and add more salt, if you like. Refrigerate for about 1 hour.
I am the proprietress of a colonial tavern in Delaware established in 1825. The early taverns were not opened wholly for the convenience of travelers; they were for the comfort of the townspeople, for the interchange of news and opinions, the sale of solacing liquors, and the incidental sociability; in fact, the importance of the tavern to its local neighbors was far greater than to travelers.