This dish was in response to a request from my daughter.“Why haven’t you been making Napa cabbage for breakfast lately?” she asked. The answer: I hadn’t found any that looked fresh with its signature crinkled green-tipped leaves. Yesterday I found one, and this morning I loved watching my daughter eat it all up.
¼ head of Napa cabbage
2 stalks celery
2-3 slices of fresh red pepper
a pinch of sea salt, coarse or fine
Remove 5-6 of the cabbage’s outer leaves, and wash them well.
Wash the celery and red pepper.
Slice the cabbage into thin strips.
Slice the celery into medium-sized “c’s”.
Slice the red pepper into fine rounds.
Pour water into a medium sized skillet, until the water it is about 1 inch high. Add a pinch of sea salt and bring to a boil on a medium flame.
When it boils, immerse the Napa cabbage in the water until it turns a brighter, more vivid color. This should take about one minute. Add the celery.
Let the celery and cabbage cook together for another minute or so.
Use a mesh skimmer to remove both the cabbage and the celery.
Arrange the cabbage and celery on a plate.
Top with sliced raw red pepper.
Right before eating, squeeze lemon on top.