This isn't your classic wedge in shape or substance, but hear us out: A thick round of Napa cabbage is an ideal vessel for the rich miso-tahini dressing that works its way into every layer. As for that tahini, find out why Soom is our favorite brand to use in this recipe—and everywhere else.
What you’ll need
Blender
$40 At Amazon
Soom Tahini
$9 At BA Market
Large Skillet
$90 At Amazon
Tongs
$16 $15 At Amazon
Large Basting Spoon
$25 $24 At Amazon
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Cook bacon in a single layer in a large skillet over medium heat, turning occasionally, until browned and crisp, 10–12 minutes. Transfer to paper towels and let cool.
Step 2
Meanwhile, purée olive oil, vinegar, miso, tahini, onion powder, soy sauce, sesame oil, and 2 Tbsp. water in a blender until smooth; season with salt and pepper.
Step 3
Trim top and bottom from cabbage and slice center portion into 1½"-thick rounds. Spoon 1–2 Tbsp. dressing onto each plate and top each with a cabbage round. Season cabbage lightly with salt. Drizzle 1–2 Tbsp. dressing over each and work it into the layers with the spoon. Drizzle any remaining dressing over.
Step 4
Tear bacon into large pieces and scatter over cabbage. Top with chives, mild red pepper flakes, and sesame seeds as desired.
Recipe notes
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Cabbage is so hot right now. But we like it cold too.
