Description
Discover seven delicious and creative ways to use Napa cabbage in your dinner routine! From stir-fries to salads and soups, this versatile vegetable adds crunch, nutrition, and flavor to any meal.
Ingredients
For the Roasted Cabbage:
- 1 large head napa cabbage (approximately 1.5-2 pounds)
- 2–3 tablespoons olive oil or sesame oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
For the Sesame Ginger Glaze:
- 2 tablespoons soy sauce (substitute tamari for gluten-free option)
- 1 tablespoon sesame oil
- 1 tablespoon maple syrup (substitute honey if preferred)
- 1 tablespoon rice wine vinegar
- 1 teaspoon freshly grated ginger
- 2 cloves garlic, minced
- 1/2 teaspoon black pepper
For Garnish:
- 1 tablespoon toasted sesame seeds
- 2 tablespoons chopped scallions
- Optional: 1 tablespoon chopped cilantro
- Optional: 1 teaspoon chili crisp or red pepper flakes for heat
Instructions
- Preheat your oven to 425°F (218°C). This high temperature is crucial for achieving the perfect caramelization on your napa cabbage. While the oven is heating, line your rimmed baking sheet with parchment paper or aluminum foil for easier cleanup.
- Prepare the napa cabbage by removing any wilted outer leaves. Cut the cabbage lengthwise into quarters, keeping the core intact to help the wedges hold together during roasting. Rinse the cabbage wedges thoroughly under cold water to remove any dirt or insects hiding between the layers.
- Make the sesame ginger glaze by combining the soy sauce, sesame oil, maple syrup, rice wine vinegar, freshly grated ginger, minced garlic, and black pepper in a small mixing bowl. Whisk the ingredients together until well combined. The glaze should have a smooth consistency with a beautiful amber color.
- Place the cabbage wedges on your prepared baking sheet, cut sides up. The arrangement is important – make sure to leave some space between each wedge to promote browning rather than steaming.
- Brush the glaze generously over the cabbage wedges, making sure to get between the layers. Use a pastry brush to work the glaze into all the nooks and crannies of the cabbage. The pale green leaves should glisten with the sauce.
- Roast the cabbage for 10 minutes, then carefully flip the wedges using tongs. The cut sides should now be facing down against the baking sheet. This position allows for better caramelization of the cabbage edges.
- Continue roasting for another 10-15 minutes until the cabbage is tender when pierced with a fork at the core. The edges should be turning golden brown and slightly crispy, while the inner layers remain tender and juicy.
- Check for doneness by inserting a fork into the thickest part of the cabbage near the core. It should slide in easily with just a bit of resistance. The outer leaves will be more charred than the inner ones – this textural contrast is exactly what you want.
- Optional: Broil for 2-3 minutes at the end of cooking if you’d like more charred edges. Keep a close eye on the cabbage during this step to prevent burning.
- Remove from the oven when the cabbage reaches your desired level of tenderness and caramelization. The wedges should be soft but still hold their shape, with beautifully browned edges and a fragrant aroma filling your kitchen.
Notes
When selecting your napa cabbage, look for a firm head with crisp, pale green leaves. The outer leaves should be free from wilting or discoloration. For the oils, cold-pressed olive oil or toasted sesame oil will provide the best flavor. Fresh ginger and garlic will yield more vibrant flavors than their powdered counterparts, but you can substitute 1/4 teaspoon powdered ginger and 1/4 teaspoon garlic powder in a pinch.
If you’re looking to make this recipe vegan, ensure your maple syrup is pure and not honey-blended. For a lower-sodium version, use low-sodium soy sauce or coconut aminos, which will provide a similar umami flavor with less salt.
- Prep Time: PT10M
- Cook Time: PT10M
- Category: Side Dish or Main
- Method: Stir-fry
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 100g
- Calories: 70
- Sugar: 4g
- Sodium: 340
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg