Winter is cabbage season – the vegetable section in every supermarket are bursting at the seams with with red and white cabbage, broccoli, kohlrabi, cauliflower and Brussels sprouts. And with a little luck, you can also get you hands on some more exotic kinds – like Napa cabbage, which also goes by celery cabbage, Chinese cabbage, Chinese Leaf or Wong Bok. It has a lovely, mild cabbage flavour and crunchy, yet soft leaves, so unlike some other cabbage kinds, you can also enjoy it raw. I used it to make a delicious, savoury but sweet salad with apples and cranberries, topped with a few nuts for some extra crunch. You can also use different fruits – I was thinking raisins and braised apricots – to adjust the salad to your liking.
- 4-5 leaves Napa cabbage
- 1 small apple
- 1 tablespoon dried cranberries
- 1 tablespoon chopped hazelnuts
- 1/2 tablespoon mild vinegar
- 1-2 tablespoons walnut oil
- salt and pepper to taste
Wash and clean the cabbage leaves and apple. Cut cabbage into stripes and place in a small bowl. Core the apple and cut into quarters, then into fine slices. Add apple slices, cranberries and hazelnuts to the cabbage stripes. Wisk a dressing from oil, vinegar and salt and pepper and mix with chopped salad. Serve immediately.
Note: This recipe makes enough for one person as a main dish or two persons as a side dish or starter.