Simple & Quick Roasted Napa Cabbage

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.

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 4: 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 5: 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.

Step 6: Roast for approximately 15 minutes or until nicely roasted. When it’s done, parts of the cabbage will be browned and caramelized.

Step 7: Best served when hot.