Napa cabbage, often known as “Chinese cabbage,” originates near the Beijing region of China and is highly sought after in East Asian cuisine for its sweet, crunchy, celery-flavored leaves. It is a cool season annual vegetable that grows best when the days are short and mild. Ours is a loose-leafed Chinese cabbage. Mild in flavor, this cabbage can be eaten raw in salads or slaw, pickled in kimchi, or lightly cooked in stir-fries with soba noodles or rice or in soup. Napa cabbage is a great healthy choice as it is low in calories and high in antioxidants, vitamin C, and vitamin K.
Roasted Napa Cabbage
This is a great, easy side dish to just about anything…chicken, pork, etc. The roasting carmelizes the sugar in the cabbage and develops a rich deep flavor. Adapted from ‘The Everything Cooking for Two Cookbook’.
• 6 tablespoons vegetable oil
• 2 garlic cloves, crushed
• 6 cups napa cabbage, roughly shredded
• salt, to taste
• pepper, to taste
Heat the oil in a skillet on low; add the garlic cloves and cook very gently for 15 minutes. Discard the garlic and toss the cabbage with the oil, salt and pepper.
Preheat your oven to 450°.
Place the cabbage on a baking sheet and bake for about 15 minutes or until the tops of the cabbage pieces are browned.