1/2 head cabbage, shredded
2 cups water
2 tbsp. salt
2 medium (not baby) carrots, thinly shredded
2 shallots, finely chopped
3 tbsp. apple cider vinegar
2 tbsp. sugar
1/4 cup sour cream
1 tbsp. grated horseradish (optional)
1/2 tsp. caraway seeds
1/4 tsp. celery seed
pinch of ground fennel seeds (optional)
salt and coarsely cracked black pepper
paprika

Combine water and salt to make a brine. Soak shredded cabbage, then rinse in cold water; drain well in colander.

Combine remaining ingredients to make dressing and toss the cabbage to coat well. Taste and adjust seasonings, adding salt and pepper, if needed.

Refrigerate in a tightly closed plastic container for several hours, turning several times to keep the cabbage coated with dressing.

Allow to stand at room temperature for 30 minutes before serving. Sprinkle each serving with a little paprika for extra color.

Goes well with buttermilk biscuits and fried chicken!