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
- 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
- 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.