Hi there,

This recipe finds me in full autumnal mode. The weather has finally cooled down enough that it is a pleasure to turn on the oven. Since you are allowed a limited variety of green vegetables when a person is taking Plavix, I was brain storming about what vegetables I could prepare for dinner. I spied this beautiful head of Napa Cabbage and in my pantry, thanks to Dom, appeared a huge bag of apples. Apparently Dom is unconcerned about that old saw, “An apple a day….”.

My thoughts about what to do with these ingredients led me to roasting them. I put these ingredients together somewhat similarly to how I usually roast Brussel sprouts but I wanted to make a composed salad.

This made a fabulous warm salad that we had for lunch. It was just enough for two people and definitely should be served warm.

WARM CABBAGE SALAD

Ingredients

• 1 head of Napa cabbage
• 1 large apple
• seasoned olive oil
• 1 pinch of salt
• 1 pinch of Aleppo pepper
• 2 pinches of Tagashori seasoning
• 1/4 chip of pecan pieces
• Basalmic glaze
• 1/4 cup of crumbled goat cheese

Preparation

• Preheat the oven to 375 degrees
• Slice the cabbage into thin shredds
• Slice the apple into spears, I didn’t peel the apple
• layer cabbage and apple in a sheet pan
• sprinkle with seasoned olive oil
• sprinkle the salt, pepper and tagashori seasonings
• sprinkle the pecans on top
• Top with basalmic glaze
• cook for approximately 10 to 15 minutes
• plate and sprinkle with goat cheese
• serve warm

Notes: This salad can easily be doubled or tripled but it definitely needs to be served warm from the oven.