Simple & Quick Roasted Napa Cabbage Recipe

Ingredients

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25 to 32 ounces cabbage (Napa cabbage, 1 medium head cabbage, equating to approximately 12 cups shredded, the ounces is a guestimate, refer to process in Instructions)
1/4 to 1/3 cup olive oil
1 1/2 to 2 tablespoons garlic, minced

Kosher or sea salt, to taste
Black pepper, to taste

Nutritional

Serving Size: 1 (259.1 g)
Calories 220.1
Total Fat - 18.5 g
Saturated Fat - 2.5 g
Cholesterol - 0 mg
Sodium - 270.2 mg
Total Carbohydrate - 10.9 g
Dietary Fiber - 5.4 g
Sugars - 0.1 g
Protein - 6.9 g
Calcium - 185.9 mg
Iron - 4.3 mg
Vitamin C - 130 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Heat the oil in a small pan over medium-low heat. When starting to get hot, add the garlic, and gently cook for about 5 minutes to help flavor-up the oil. Be careful not to burn the garlic (if it browns, the garlic will impart a bitter taste). Take it off the heat, and set it aside to cool.

Step 2

Preheat the oven to 450º

Step 3

To slice the cabbage, cut the head in half, remove the core if there is much of one. Napa cabbage is tender and depending on its maturity, it doesn't have a tough core like some other varieties of cabbage. I’ve cut it thinly and it came out fine. Slice a little more widely at the leafy green portion and more thinly at the harder sections, so that they cook evenly.

Step 4

*NOTE: Don’t be alarmed because it looks like you’re cooking enough cabbage for a family reunion. It will lose 2/3 of its volume in cooking. 12 cups of raw cabbage will result in 4 cups of cooked.*

Step 5

Toss the sliced cabbage in the oil and garlic, coating everything evenly. Spread the cabbage over a couple of trays with rims, such as cookie sheets, trying to keep everything in a single layer. If you overload the trays, the cabbage will steam instead of roast, and that is not nearly as good.

Step 6

Season with salt and pepper. It will likely take more salt than you think to taste, but you can always add more later, so be careful not to over-salt.