Cabbage Recipe (Easy, 30 Minutes!)

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I’m passionate about finding easy ways to prepare all kinds of vegetables, even the less common ones.this baked Cabbage Recipe was one of those experiments and it did not disappoint.Like other vegetables such as Roasted Broccoli, Roasted Cauliflowerand Grilled Asparaguscooks cabbage by roasting to tenderize, brown, and bring out all smell. When you want to change your vegetarian habits, give it a try!

What is cabbage?

Bok choy, also known as bok choy or bok choy, is a type of Chinese cabbage with crisp white stems, dark green leaves, and a mild, slightly peppery flavor.This hearty leafy vegetable is often used in asian food. Cabbage recipes can be roasted, sautéed, fried, or even baked.

Ingredients and Substitutes

This section explains how to choose the best ingredients for cooking bok choy, the role each ingredient plays in the recipe, and substitution options.For measurements, see recipe card below.

• Chinese cabbage – Choose vigorous, leafy bok choy to avoid burning—fewer leaves mean the stems are more likely to burn when ripe—and to ensure even cooking. If your bok choy doesn’t have many leaves, cut it into fewer pieces. You can make plain roasted bok choy or roasted baby bok choy. The times are about the same, but you may need to reduce the baking time if you are using very small bok choy.
• avocado oil – Adds flavor and helps seasonings stick. You can also use other heat-resistant oils, such as olive or coconut oil, for bok choy recipes. Sesame oil is a popular seasoning, but it burns easily, so if you want to add it, it’s best drizzled at the end.
• sea ​​salt and black pepper
• garlic – I prefer fresh garlic for cooking bok choy, but you can use 2 tsp canned minced garlic or 1/2 tsp garlic powder For convenience.Thinly sliced ​​garlic would be delicious here too (this option is similar to my garlic Roasted Green Beans).

Variations: Add an Asian twist to your bok choy recipes!

If you like, you can drizzle the bok choy with soy sauce, coconut aminos, and/or rice vinegar, add grated ginger in addition to (or substitute for) the garlic, or sprinkle with crushed red pepper flakes for extra flavor.

How to Cut Cabbage

Slicing this vegetable for roasting is easy:

1. Trim the roots (optional). You can prune the roots first if you want, but you don’t have to if it doesn’t look as tough. If you do this, make sure you don’t cut off too much so the stems stay attached to each other.
2. Cut lengthwise. Start by cutting the cabbage in half lengthwise, including the stem.
3. repeat. Cut each piece in half lengthwise again. If the pieces are still thick, you can cut lengthwise a third time. The end result should be quarters or eighths, depending on the size of the cabbage and the number of leaves.

Tip: For other bok choy recipes, you may need individual whole leaves or chopped leaves.

To do this, simply snip off the root instead of just trimming it, and pull apart the leaves. Depending on how you use them, you can leave the leaves intact, or stack them and cut lengthwise, then crosswise.

How to Cook Cabbage

This section shows how to make the roasted cabbage recipe, with step-by-step photos and details about the technique to help you visualize it.For full instructions, including amounts and temperatures, see recipe card below.

1. season. Spread the white menu layer on a baking sheet large baking dish, cut side down. Drizzle with avocado oil. Sprinkle with sea salt and black pepper. Repeat on the other side.
2. Add garlic. Flip the cabbage so that it is cut side up, and spread the minced garlic on top.

3. chef. Roast the cabbage on the lower rack of the oven, rotating the pan halfway, until the leaves begin to char slightly.

storage instructions

• shop: Store leftovers from this bok choy recipe in an airtight container in the refrigerator for up to 3-4 days.
• Reheat: Place it in a preheated oven at 300°F for a few minutes until warm, or heat gently in a skillet over medium-low heat, stirring occasionally.
• freeze: Transfer to a freezer safe container or zip lock bag and store in the refrigerator for up to 3 months.

More Ways to Cook Cabbage Recipes

Roasting is my favorite way to cook this vegetable, but it’s not the only way! Here are some other cooking methods:

• saute – This is one of the quickest ways… sautéing the cabbage takes only 10 minutes and uses the same ingredients as this recipe. Cut the cabbage in the same way as above. Heat the olive oil in a large skillet over medium heat and sauté the garlic. Then, add cabbage in a single layer, season with salt and pepper, and fry for 2-3 minutes per side, until browned. Add a little water to the pot, cover and cook for a few more minutes until softened. You can also add a few teaspoons of sesame oil at the end.
• bake – Preheat grill to medium-high heat. Cut and season the cabbage in the same way as above. (Instead of garlic, use garlic powder to prevent burning.) Place the cabbage on the grill and grill 3-4 minutes per side, until the stems are tender and the leaves are slightly charred. If you don’t like browning, switch to medium heat.
• stir fry – Cut the cabbage into bite-sized pieces and add them to the pot Chicken Stir Fry, beef stir fryor vegetable stir fry Made in a wok (added in the last few minutes of cooking).The cabbage stir fry is also delicious on its own, similar to what I make Fried Spinach.
• Soup – Cabbage leaves are a great addition Hand-Pulled Noodleor you can use sliced ​​cabbage instead of cabbage Beef and Cabbage Soup.
• salad – Chopped cabbage is the perfect accompaniment Japanese Ginger Salad Dressing Simple salad. You can add carrots, radish slices, celery or nuts for extra flavor.

what to serve with cabbage

You can pair almost any protein with roasted cabbage! chickenfish, beef —You can tell. Here are some ideas:

Cabbage Recipe (Easy!)

Learn how to cut and cook cabbage with this easy roasted cabbage recipe. It’s healthy, full of flavor, and only 3 simple ingredients!

Prepare: 10 minute

chef: 20 minute

all: 30 minute

Serving Size: 4 (Adjust according to recipe ratio)

recipe video

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raw material

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instruct

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1. Preheat oven to 425°F (218°C).

2. Cut the bok choy lengthwise into quarters or eighths (depending on how thick and leafy it is – see post above.)

3. Spread the white menu layer on a baking sheet large baking dish, cut side down. Drizzle with 2 tablespoons avocado oil. Sprinkle with half of the salt and pepper. Repeat oil, salt and pepper on other side.

4. Flip back so the cut side is facing up. Sprinkle the minced garlic over the cabbage with your hands.

5. Roast the cabbage in the oven 10 minutes on the lower rack.Rotate the pan and bake for approx. 10 minutes leftuntil the leaves begin to char slightly.

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recipe notes

Serving Size: 1/4 of the entire recipe

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

calories 153

fat 14.1 grams

protein 3.4 grams

total carbohydrates 5.7 grams

net carbs 3.5 grams

fiber 2.2 grams

sugar 2.5 grams

Nutrition Facts are provided as a courtesy. Questions about calculations or why do I get different results?Please view our nutrition policy.

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