Napa Cabbage Wedge
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.
Nobody has cloned this recipe, yet.
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1 whole of napa cabbage
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2 tablespoons (tbsp) of canola oil
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1 teaspoon (tsp) of dried chili pepper
Preheat the oven to 400 degrees.
Quarter the napa cabbage. 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.