Pan Seared Napa Cabbage with Bagna Cauda and Parmesan

Serves: 4

INGREDIENTS

Bagna Cauda:

2 garlic cloves
5 anchovies
2 T unsalted butter
2 T olive oil

Napa Cabbage & Assembly

1 head napa cabbage, cut lengthwise into 4 wedges
2 T olive oil
1/2 t kosher salt
fresh ground pepper
2 T chopped italian parsley
juice of one lemon
a wedge of aged parmesan

Preparation:

Make bagna cauda. Mince garlic and anchovies, separately, but on the same cutting board. Then combine, chopping and smashing with the edge of your knife, until a paste forms. Transfer garlic-anchovy paste to a small pot. Add butter and olive oil and set over low heat, whisking to combine as the butter melts. Let cook for 10 minutes to meld flavors, stirring occasionally. Remove from heat and set aside. 

Sear napa cabbage. Preheat a large saute pan over medium high heat for two minutes. Swirl in olive oil, then add napa cabbage wedges to pan, cut side down. Sprinkle salt over napa cabbage and cook, undisturbed for about 5 minutes, until slightly charred and caramelly brown. Turn napa cabbage wedges so that second cut side is down and cook for another 5 minutes. Remove from heat. Whisk lemon juice into bagna cauda and pour over napa cabbage. Top with parsley, pepper, and freshly grate parmesan over top.