Napa Cabbage Steaks
Transform your dinners with these deliciously roasted Napa Cabbage Steaks. Crispy edges and tender centers make this an easy weeknight dinner that’s both satisfying and healthy. Perfectly seasoned and simple to prepare, you’ll want to make this dish tonight!
Equipment
- Baking Sheet
- Oven
- Mixing Bowl
Ingredients
- 1 medium Napa cabbage
- 2 tbsp oil
- 2 tbsp soy sauce
- 1 tsp agave syrup
- 1 tsp paprika
- to taste red pepper flakes
- 1 tsp dried mint (optional)
Instructions
- In a small bowl, mix together the oil, soy sauce, agave syrup, paprika, and red pepper flakes. Set aside.
- Remove the outer leaves from the Napa cabbage and discard them. Cut the top off the cabbage, saving it for other use. Now, cut the cabbage into about 4 'steaks' about 1 and a half inches thick.
- Place the cabbage discs onto a parchment-lined baking sheet. Using a pastry brush, apply the soy sauce mixture onto the cabbage evenly. Sprinkle with dried mint, if desired.
- Bake the cabbage steaks at 400°F for about 25 to 30 minutes, until the leaves are browned and the center is tender. Serve hot out of the oven.
Notes
- Storage: Keep leftovers in a sealed container in the fridge for up to 2 to 3 days.
- Reheating: Reheat in the oven or microwave for a few seconds.
- Freezing: Freeze for up to a month in an airtight container.
- Pairing: Serve alongside quinoa salad or grilled vegetables.
- Seasonal Variations: Adjust spices based on the season for varied flavors.