Roasted Napa cabbage with garlic

By Wendy Andresen | Sep 04, 2019
Photo by: Wendy Andresen

Cabbage has been called the king of the cruciferous vegetables, which also include broccoli, Brussels sprouts, cauliflower, radishes, kale and rutabaga. Cruciferous vegetables are nutritional powerhouses valued not only for their flavor, but also for their anticancer properties. The American Cancer Society has recommended regular consumption of cruciferous vegetables as part of a cancer-prevention diet.

Cabbage is a nutrient-dense, low-calorie, high-fiber vegetable that is an excellent source of many micronutrients, including vitamin C, potassium, folic acid, vitamin B6, calcium, magnesium, manganese and biotin. This recipe offers an easy way to prepare Napa cabbage quickly and simply. During fine weather, when outdoor grilling is in season, you can even prep the cabbage and cook it on a grill pan instead of in the oven.


1 large head Napa cabbage, rinsed well, outer leaves removed, and sliced lengthwise into four wedges

1/4 cup olive oil

1 tsp. lemon zest

3 cloves garlic, peeled

1 Tbsp. chopped parsley

Salt and freshly ground black pepper to taste

Additional chopped parsley for garnish


1. Preheat the oven to 450 degrees. Cover a sheet pan with aluminum foil and spray it with nonstick cooking spray. You could skip the foil, but then you’d have to wash the pan. Your choice. Call me lazy.

2. In a blender or food processor, combine the olive oil, lemon zest, garlic, and 1 Tbsp. parsley. Blend until smooth.

3. Gently brush both cut sides of the cabbage wedges with the oil and garlic mixture and season with salt and pepper. Place the cabbage wedges on the baking sheet with a cut side down.

4. Roast in middle rack of oven for 10 minutes and then gently turn the wedges so the other cut side is on the baking sheet. Roast for 5 minutes more.

5. Remove the pan from the oven and garnish the wedges with chopped parsley.

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