Roasted Napa Cabbage

Dec 2

It’s Monday and I need a simple side dish. I’ve roasted half of an enormous Napa cabbage and drizzled it with tasty toppings. Add the toppings you enjoy from crumbled bacon, toasted nuts or Pistachio Honey from my cookbook.

Cut the cabbage in half from root to tip. Coat the cut side with oil. I used a spray avocado oil. Place on a rimmed baking sheet cut side down. Bake at 425°F until the top is charred and a fork is easily inserted into the center.

With the cut side up, add a generous slice of butter and let melt in between the cabbage layers. Drizzle with balsamic glaze and sprinkle with roasted sesame seeds. I used black sesame seeds. Cut into quarters and serve.

cabbageroasted napa cabbage

yvette jemison

Yvette Zuniga Jemison is a recipe developer, food photographer, and the IACP award-winning author of My South Texas Kitchen. As a recipe developer and content creator, she produced seasonal campaigns, product launches, and cooking videos for leading brands such as Zatarain's® Brands and The Galley® Brands.

Her cookbook, recipes, and food photography have been featured in Southern Living Magazine, The Local Palate Magazine, San Antonio Living Show, and the FYI Network. You can find her recipes, book signings, cooking classes, on her event page and on Instagram at @y_delicacies.

https://yvettezunigajemison.com

Roasted Napa Cabbage

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