May 11, 2016 lyukum

Roasted Napa Cabbage

Roasted Napa Cabbage

A few days ago, I used half of Napa cabbage for Okonomiyaki and noticed how beautiful the slice across the cabbage head is.

Napa Cabbage

Napa Cabbage

Since then I had an idea of roasting round slices of Napa cabbage. It can be developed into numerous variations, including vegan and/or gluten-free and with different flavors. It was a lucky coincidence that I had ramekins with the same diameter as the cabbage. The same can be done without ramekins on a baking sheet, if every slice is loosely trussed with culinary thread. Don’t make it tight, because we want batter to fill the space between the cabbage leaves. Play with your own flavors and colors for the batter — add herbs, spices, pestos, salsas instead of my fermented peppers sauce. Use rice or garbanzo beans flour for gluten-free versions. Use coconut milk for vegan ones.

Roasted Napa Cabbage

Roasted Napa Cabbage


Roasted Napa Cabbage
Roasted Napa Cabbage
Print Recipe
Prep Time 5minutes
Cook Time 15minutes
Servings slices 5"D x 1.5"H
Roasted Napa Cabbage
Print Recipe
Prep Time 5minutes
Cook Time 15minutes
Servings slices 5"D x 1.5"H
Ingredients
Units:
main
  • 1/2headNapa cabbagefour 1.5" thick slices closer to the bottom
for batter
for brushing
Ingredients
Units:
main
  • 1/2headNapa cabbagefour 1.5" thick slices closer to the bottom
for batter
for brushing
Instructions
  1. Remove damaged outer leaves and slice cabbage. If using ramekins, brush them with melted butter and place slices inside.
    Napa Cabbage
  2. In a small bowl, combine and whisk all the ingredients for the batter. Let it rest for 45 minutes in room temperature or overnight in refrigerator to properly hydrate flour.
    Batter for Napa Cabbage
  3. Preheat oven 425F, convection mode. Pour about 4 tbsp of batter on top of each slice, 1 tbsp at a time, giving it time to fill the space between the leaves. Using the bottom edge of the spoon, loosen up cabbage leaves to help batter go between them.
    Batter for Napa Cabbage
  4. Line baking pan with silicone mat to prevent ramekins from sliding around, and place ramekins. Roast cabbage for about 15 minutes. Check after 10 minutes, you might want to brush cabbage slices with some melted butter to avoid over-drying).
    Roasted Napa Cabbage
  5. Serve warm with flavored sour cream sauce. For 4 portions, I mixed 5 tbsp of sour cream with 1 tbsp of Fresno and Bell Pepper Fermented Sauce (see my recipe) to compliment the batter.
    Roasted Napa Cabbage
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Nutrition Facts
Roasted Napa Cabbage
Amount Per Serving
Calories 127 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 57mg 19%
Sodium 41mg 2%
Potassium 141mg 4%
Total Carbohydrates 19g 6%
Dietary Fiber 1g 4%
Sugars 3g
Protein 5g 10%
Vitamin A 15%
Vitamin C 42%
Calcium 9%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments (2)

  1. “let them sit overnight to properly hydrate the flour” – this is the essence of learning how to cook
    I find that many cook books out there often skip this step, explaining what I am achieving by doing this or other step, which inhibits further cooking experiments for a beginner

    thank you Lyukum, for your wonderful work

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