We tried a new restaurant for my birthday, and the best thing we had was a Warm Cabbage Salad which consisted of a roasted napa cabbage steak topped with green goddess dressing, parmesan, and crispy anchovies. I have been thinking about that salad ever since, so finally decided to try re-creating it at home. My boyfriend agreed it was just as good as the restaurant version, so I’m definitely adding it to the repertoire. And as a bonus it leaves plenty of leftover green goddess dressing to use on other things!

Guessipe

• 1 napa cabbage, cut into 4 steaks (save the top to use for something else!)
• 2 TBSP olive oil
• salt and pepper to taste
• 4 anchovy fillets
• parmesan (shaved is best, but grated works too if that’s what you have on hand)
• cilantro

dressing

• 1 cup spinach
• 1 cup cilantro
• 3 TBSP minced green onions
• 2 TBSP dill
• 2 anchovy fillets + the oil from the anchovy tin
• 1 clove garlic
• 3 TBSP lemon juice
• 1 TBSP sherry vinegar
• 1/2 cup mayo
• 1/4 cup plain Greek yogurt
• salt and pepper to taste

Place the cabbage steaks onto a foil-lined baking sheet. Brush with olive oil and sprinkle with salt and pepper. Bake at 400 degrees F for 20 minutes.

Pan fry 4 anchovy fillets over medium heat until they dry out and turn into crispy crumbs.

Blend all Dressing ingredients in a food processor until smooth. Salt and pepper to taste.

Drizzle each cabbage steak with Dressing and top with crispy anchovy, parmesan, and cilantro.