In January’s recipe, I recount my obsession with a Winter salad that led to me growing my own Napa Cabbage so I could enjoy it as long as possible. Now that it’s a year later, I have an abundance of these crunchy wedges and will continue to harvest them through the Winter by extending the grow season with a greenhouse. This salad is a recent invention of necessity, and I hope you enjoy.
Salad:
- 1 head napa cabbage, sliced longwise twice into four wedges
- Neutral oil
- S&P
- Optional: 1 tbsp smoked chili flake and/or sichuan peppers, ground
Roast and Chill:
- Preheat the oven to 400 degrees.
- Brush oil over each wedge, letting oil drip onto layers below.
- Season with salt and pepper. If eating warm, rub ground sichuan and chili peppers on top going down the middle of the wedge.
- Bake for 10 minutes.
- Turn the oven to broil. Char the top of the cabbage, about 3 minutes.
- Serve warm as is or chill in the fridge for up to two days.
- If serving chilled, pour 2 tablespoons of your favorite creamy dressing on top and garnish with cheese.