So there’s this secret to cruciferous vegetables. If you roast them with any type of dressing, it’s amazing. I have done this with brussel sprouts, cauliflower, and today it’s with a Napa cabbage. For this specific recipe, I put a different dressing on every fourth of the Napa cabbage head because I had leftover dressings from the week and I felt like it, but you don’t have to. Got ginger dressing hanging around, or balsamic or Italian? Cool, use those. I will also provide some dressing ideas.
Ingredients and directions:
Take a Napa cabbage, cut it into fourths as demonstrated above, pour a dressing over it making sure it gets into all the leafy crevices. The more the dressing infiltrates the cabbage, the more flavorful the product. Bake at 450 degrees Farenheit for about 10 min, or until it is warm and crispy. Consume.
Possible homemade dressings:
- Italian- pour 1/3 c extra virgin olive oil (I chose a Tuscan flavored one), 2 tsps freshly ground black pepper , and 1.5 tablespoons Mediterranean spices with a pinch of salt onto the cabbage. There are various Mediterranean/Italian spice mixes you could use, or make your own with choices such as garlic and onion powder, oregano, parsley, marjoram, basil of course, and rosemary.
- Asian: 1/4 c toasted sesame oil, 1/4 c Mirin, 1 tsp garlic powder, 1 T soy sauce, 2 T sesame seeds.
- Asian peanut sauce: same thing as above but add 2 T peanut butter and 2 T Sriracha or 2 tsp cayenne.
- Olive oil + balsamic + fresh ground black pepper