By Chef Ella Freyinger

October 2021

Single Serving

Ingredients

  • FOR THE CABBAGE
  • 1 head cabbage, cut into quarters for a medium cabbage and sixths for a large cabbage
  • 4 tbsp olive oil
  • FOR THE SEED CRUNCH
  • 1 tbsp white sesame seeds
  • 1 tsp black sesame seeds
  • 1 tbsp poppy seeds
  • 1 tbsp dried onion
  • 1 tbsp dried garlic
  • FOR THE DRESSING
  • 4 tbsp apple cider vinegar
  • 4 tbsp freshly squeezed lemon juice
  • 1⁄4 cup extra virgin olive oil
  • 1 clove garlic
  • 1 tbsp whole grain mustard
  • 1 tbsp chopped chives
  • 1⁄4 tsp freshly ground black pepper
  • Kosher salt
  • FOR ASSEMBLY
  • 4 oz blue cheese, crumbled
  • 1 pint cherry tomatoes, cut in half

Steps

  • FOR THE CABBAGE
  • Place a large cast iron skillet over medium-high heat. Add olive oil and cabbage wedges, cut side down. Cook for 3-4 minutes, or until the wedges begin to lightly char.
  • Using tongs, flip them over to cook the other cut side. Cook for 3-4 minutes. Drizzle with half of the dressing while still warm.
  • FOR THE SEED CRUNCH
  • Place all ingredients in a small bowl and mix until combined.
  • FOR THE DRESSING
  • Place all ingredients into a blender and blend on high until emulsified, for about 30 seconds.
  • FOR ASSEMBLY
  • Arrange cabbage wedge on a platter or individual plates. Top with blue cheese crumbles and cherry tomatoes. Spoon over additional dressing and sprinkle liberally with the seed crunch.
  • Enjoy!