Recipe: Charred Caraflex Cabbage with Crema Lime Dressing
This recipe comes straight from the Frog Hollow Farm garden and kitchen via Mario Hernandez. A perfect hearty winter salad that features our (new!) Caraflex Cabbages and the rich Hass Avocados in this week’s box.
1 Caraflex cabbage, cut into 8 pieces (available in the webstore!)
1 medium watermelon radish, julienned
½ cup of pumpkin seeds, lightly toasted
1 Hass avocado, seed, and skin removed and cut into small cubes
½ cup of queso fresco, hand crumbled into small bits
½ cup of crema
Lime juice to taste
Quality olive oil to taste
Kosher salt and freshly ground black pepper to taste
In a medium size bowl, add crema, lime juice, kosher salt, and freshly ground black pepper to taste. Mix well and set aside.
Prepare a cast iron pan for at medium-high heat. Cut cabbage in half through the core. Cut into 8 wedges, keeping the core intact. Place the wedges in a large mixing bowl, coat with olive oil season to taste. Place the dressed wedges on the pan and cook until it is deeply charred on all sides and a paring knife easily slips through the center, 8–10 minutes per side. Transfer to a cutting board and allow it to cool.
In a large serving dish, place the cabbage pieces, avocados, roasted pumpkin seeds, queso fresco to your liking. Drizzles with the crema dressing and olive oil. Season again to taste and serve at once.