The humble cabbage is an underrated vegetable. Not only does it come in multiple colors and varieties, it contains plenty of nutritional benefits. Cabbage has antioxidant and anti-inflammatory properties and is a good source of Vitamin C. Purple and green cabbage, simply tossed with olive oil, salt, and pepper and roasted for 20 minutes, is one of my all time favorite vegetables to eat. This method achieves the ideal balance of tenderness and crispness. This cabbage chop leans on the crunchy, tender, and refreshing Napa cabbage, a longer, leaner relative of the traditional round cabbage. This salad is an interpretation of one that I enjoyed at west~bourne, an “all-day” cafe in Nolita, NYC. It’s crunchy, creamy, layered, and light - all of the things I typically look for in a salad. It has depth from the charred scallions and sheep milk feta, crunch factor from the cabbage and sunflower seeds, and zippiness, thanks to the limey dressing. You can certainly add other veggies or a protein on top, but I think that it is delicious just the way it is.