Tag: Napa cabbage

Roasted Napa cabbage

This recipe is very simple and I definitely recommend it if you have never tried Napa cabbage. It makes a delicious side dish that goes very well with vegetarian burgers or even rice. Like all other cabbage variety Napa cabbage is a food low on calories and high in health benefits.

Sustainability tips:

Cabbage is a sustainable crop, especially if grown organically. If you grow your own vegetables I think this cabbage is also fairly easy to grow at home. If you purchase vegetables supporting organic and sustainable produce goes a long way to reduce harmful pesticide use. I also suggest to avoid produce in plastic bags and to bring your own reusable bags to help reduce the amount of plastic dispersed in the environment.

How to clean and cut Napa cabbage

Napa cabbage is quite large, and almost all of it, except for the hardest part can be used. It is enough to remove the outer layer of leaves, cut the cabbage in fourths or eights by the length (4 or 8 pieces depending on the size) and rinse under running water. If you compost, make this a zero waste recipe, don’t trash the leaves of the cabbage, they make excellent compost material.

Reuse cabbage leaves in a compost or just in the yard
Cut the cabbage in 4 or 8 pieces

Preparation time: about 30 minutes

Ingredients (3-4 people)

  • 1 Napa cabbage
  • 3 garlic cloves
  • 1 tablespoon of Dijon mustard
  • 1/2 glass of olive oil
  • Juice of half lemon
  • salt

Procedure

  • Preheat oven at 420 F (~220 C)
  • Combine Dijon mustard, mashed garlic, lemon juice and and olive oil
Garlic cloves can be mashed or kept whole
Make a condiment
  • Place the cabbage in an oven pan and brush all sides with the oil
  • Add salt
Brush the cabbage with the oil and Dijon mustard mix
  • Place in the oven for about 20 minutes
Roasted cabbage
Cut the tender part in smaller pieces
  • Once the cabbage is roasted pull it out of the oven and let cool for a few minutes
  • The end part of the leaves may still be hard so it is better to remove the end part and slice the tender leaves.
  • Your cabbage is ready to eat!

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