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Roasted Napa Cabbage: an easy, healthy side dish to try

Total time: 30 Min
Difficulty: Low
Serves: 4 people
By Cookist

Made with only five ingredients, roasted Napa cabbage is a fast, nutritious, virtually effortless side dish to accompany almost any meal. It's an easy vegan-friendly flavorful recipe that absolutely anyone can make. All you need is fresh Napa cabbage, a splash of olive oil, garlic, lemon zest, and parsley.

Whiz the seasonings together in your blender, brush them over the cabbage wedges, then pop them in the oven. 15 minutes later you'll be rewarded with perfectly roasted cabbage to serve with mouthwatering dishes like stews, barbecued meats, roast chicken, or sautéed fish.

Tips for Making Easy Roasted Napa Cabbage

Looking for other variations to try when making roasted Napa cabbage? Here are a few ideas you're sure to love. Add spice with a sprinkling of cayenne pepper or Cajun seasoning. Make Tex-Mex roasted cabbage by seasoning it with taco or fajita seasoning. Old Bay, lemon pepper, and Italian herbs are all delicious options to try. Fresh and dried herbs like rosemary, oregano, thyme, basil, and sage work wonderfully with roasted Napa cabbage.

Roasted Napa cabbage is a versatile side dish that tastes delicious with just about everything. Serve it with roast meat or chicken, stews, soups, barbecue, and mac and cheese.

How to Store Roasted Napa Cabbage

Keep your roasted cabbage in an airtight container in the refrigerator for up to 3 days.

napa cabbage
1 head
Extra virgin olive oil
1/2 cup
lemon zest, freshly grated
1 tsp
garlic, peeled
3 cloves
Chopped Parsley
1 tbsp (plus extra)
kosher salt and freshly cracked pepper to taste

How to Make Roasted Napa Cabbage

Preheat your oven to 450F. Line a baking tray with parchment paper. Wash your cabbage before cutting and roasting it.

Remove outer leaves and slice Napa cabbage into four long wedges

Blend olive oil, lemon zest, garlic, and one tablespoon of parsley until completely smooth.

Arrange the cabbage flat-side-down on the tray.  Using a pastry brush, coat the cabbage wedges with the oil mixture.

Generously season with salt.

Season with pepper.

Bake for 10 minutes.

Flip the cabbage and roast for another 5 minutes.

Take the tray out of the oven.

Garnish with additional chopped parsley.

Serve and enjoy!

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