A Napa Cabbage Recipe that Will Melt in Your Mouth! - California Grown (2024)

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This Napa cabbage recipe requires minimal ingredients and prep work, but the final dish tastes like it took hours to create! Rich and garlicky with a sultry, robust flavor and just a hint of spice, this Melting Napa Cabbage recipe is sure to be a hit at your dinner table.

A Napa Cabbage Recipe that Will Melt in Your Mouth! - California Grown (1)

We first learned about the delicacy known as Melted Green Cabbage from Adeena Sussman’s cookbook Sababa: Fresh, Sunny Flavors from my Israeli Kitchen, where she shared herinterpretation of the braised green cabbage dish found on menus all over Tel Aviv.

Her version calls for searing wedges of green cabbage like vegetable steaks, splashing them with wine and stock, then covering them to cook slow and low until the vegetables soften and deepen in color, at least 2 hours.

Our take substitutes in Napa cabbage, which cooks in about half the time, and a rich turmeric laced tomato broth in place of the wine and stock in her recipe. Both versions are completely delicious and worth a try, if you ask us!

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How to select the perfect head of Napa Cabbage.

California grows more than 400 different commodities, growing more than a third of the country’s vegetables, like this Napa cabbage, and two-thirds of the country’s fruits and nuts​.​

Napa cabbage is known for its ruffled leaves and succulent stems. It is generally less pungent, and has a mild and slightly sweet taste.

When shopping for Napa cabbages look for medium-sized heads of cabbage that are dense with firm stems and fresh light-green leaves. A nice cabbage should feel heavy for its size and be free of any blemishes or black dots.

Let’s make Melting Napa Cabbage!!!

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Gather the ingredients.

Not much is required for this Melting Napa Cabbage recipe just the cabbage, olive oil, tomato paste, garlic, and spices.

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Break down the Napa cabbage.

Use a large knife to slice the Napa cabbage in half starting at the core and working your way through.

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Slice it into quarters.

Again, working from the core towards the end of the leaves and slice each half of the Napa cabbage into quarters.

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Make a flavor bomb!

Before you go any further combine the tomato paste, garlic, cumin, coriander, turmeric, red pepper flake, and black pepper. Stir well, this is essential to ensure that when you cook down the tomato paste later the spices won’t burn.

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Sear those wedges!

This step is best done in two batches. Heat half of the olive oil in the skillet over med-high heat. Add the Napa cabbage wedges, sprinkle with kosher salt and sear for 2-3 min per side. Remove from the skillet and set aside.

A Napa Cabbage Recipe that Will Melt in Your Mouth! - California Grown (8)

Toast the spice paste.

Add the remaining olive oil to the pan over medium heat. Then add the premixed tomato spice paste. Now stir, stir, stir for about 2-3 minutes!

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Broken is good. Now make a broth!

By the end of the cook time the tomato paste mixture should have broken like in the picture and become a much darker shade of red.

Now add 1 – 1 1/2 cups water. The liquid should come about halfway up the sides of the skillet. Stir until smooth, season with salt and bring to a simmer.

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Nestle in the Napa cabbage!

It’s time for your pre-seared cabbage to take a trip to flavor town!

Arrange the cabbage, slightly overlapping if necessary, around the skillet and transfer, uncovered to the oven.

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Bake for about an hour

The exact timing will vary slightly based off of how large your Napa cabbage was to begin with, but 40-50 minutes, turning the cabbage once, is the sweet spot.

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Dress it and serve!

There are a million and one ways to garnish this Melting Cabbage, but we really love cilantro, a few edible flowers like these arugula flowers, and sometimes even a dollop of plain yogurt or sour cream on the side.

We really like a little added crunch, so I also added a savory pistachio crumble on top.

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What to serve with this Melting Napa Cabbage recipe.

This Melting Napa Cabbage is wonderful served as a side dish, but it is hearty enough when served with a side like this 50/50 brown and white rice from the G Free Foodie to be a vegetarian main dish too.

More delicious Napa Cabbage recipes you should try!

A Napa Cabbage Recipe that Will Melt in Your Mouth! - California Grown (14)

Chinese Chicken Salad

This colorful, tangy, umami-packed Whole 30-friendly Chinese Chicken Salad from Nom Nom Paleo hits the spot every single time!

A Napa Cabbage Recipe that Will Melt in Your Mouth! - California Grown (15)

Spicy Ahi Poke Tostadas

We can’t get enough of the Napa Cabbage slaw that is the base for these Hawaiian inspired Ahi Poke Tostadas from Salt and Wind.

Share your creation with us by snapping a pic and tagging us on social using #CAGROWN.

Craving more CA Grown goodness? Follow us onPinterestfor fresh and fabulous recipe inspo!

A Napa Cabbage Recipe that Will Melt in Your Mouth! - California Grown (16)

Melting Napa Cabbage recipe

Meg van der Kruik

Rich and garlicky with a sultry, robust flavor and just a hint of spice, this Melting Napa Cabbage recipe is easy to make, but it tastes like it slow braised in the oven all day!

3.82 from 533 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course dinner, Side Dish

Cuisine American, Israeli

Servings 4 people

Equipment

  • Cast Iron Skillet

Ingredients

For the Melting Napa Cabbage

  • 1 head Napa Cabbage
  • 1/3 cup concentrated tomato paste
  • 4 garlic cloves sliced very thin or grated
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon coarsely ground black pepper
  • 1/2 cup extra-virgin olive oil divided
  • 1/2 tablespoon coarse Kosher salt divided
  • 3 tablespoons cilantro leaves for serving
  • 1 tablespoon edible flowers optional, we used arugula flowers

For the optional Pistachio Crumble Topping

  • 1/3 cup raw pistachios
  • 1 small garlic clove
  • 2 tablespoons hemp hearts
  • 1 tablespoon nutritional yeast
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon coarse kosher salt more or less to taste

Instructions

Prepare the Melting Napa Cabbage

  • Preheat the oven to 350°F (190°C).

  • Cut the Napa cabbage in half through the core then cut each half into quarters. You will have 8 Napa cabbage wedges. Set aside.

  • In a small bowl combine the tomato paste, garlic, coriander, cumin, turmeric, and black pepper. Stir to combine completely. Set aside.

  • Heat 1/4 cup of the olive oil in a large cast-iron skillet over medium-high heat. Working in batches, if necessary, add as many cabbage wedges into the skillet cut side down as will comfortably fit. Season with the coarse kosher salt. Cook, turning once, until lightly charred, about 2-3 minutes per side. Transfer the seared cabbage to a plate and repeat with any remaining cabbage quarters.

  • Carefully, wipe out the skillet and reduce the heat to medium. Add the remaining 1/4 cup olive oil to the skillet, once warm and beginning to shimmer add the spiced tomato paste mixture. Heat, stirring constantly, until the tomato paste begins to split and darken in color, 2-3 minutes.

  • Add enough water to the skillet to come halfway up the sides, about 1 – 1 1/2 cups total. Season the liquid with salt and bring to a simmer.

  • Nestle all of the seared cabbage wedges into the simmering tomato broth, overlapping if necessary. Transfer the cabbage to the oven and bake, uncovered, turning the cabbage wedges once about half way through, about 40-50 minutes. The cabbage should be falling apart tender when cooked completley.

  • Serve immediatley garnished with cilantro leaves and pistachio crumble if using.

Prepare the optional Pistachio Crumble Topping

  • While the cabbage is cooking, combine the raw pistachios and garlic clove in a food processor. Pulse until broken down into similar sized pieces, but don't process so long the pistachios turn into pistachio butter.

  • Add the remaining ingredients to the food processor and pulse 4-5 times to combine. Store tightly covered. Refrigerate for up to 3 weeks.

Notes

Substitutions:

You can use a head of green cabbage for this recipe as well, but you will need to increase the cooking time by at least 1o minutes probably more.

Glass cooktops:

If you have a glass cook top you will need to reduce the stove top cooking temperatures significantly. Cast iron heats quickly and will retain a lot of heat even when you turn the temperature down because the glass surface remains hot. It is very easy to burn your ingredients on a glass cook top if not tended carefully.

Spiced tomato broth cooking notes:

If the spiced tomato broth reduces to the point where the pan starts getting dry and dark before the cabbage is ready, add a splash of water to loosen it up and keep baking for 5-10 minutes longer.

Keyword cabbage, Napa cabbage

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Frequently Asked Questions

How many leafy greens should I eat a day?

The USDA recommends two to three cups ofvegetables per dayfor adults. But becausegreensaren’t very dense, it actually takes about two cups of rawgreensto make the nutritional equivalent of a one-cup serving ofvegetables. That’s also true for sturdierleafy greenssuch as kale, chard, collards, and bok choy.

Is cabbage good for you?

Cabbagehas 1 gram of fiber for every 10 calories. That helps fill you up, so you eat less. It also keeps you regular, and it could help lower your “bad” (LDL) cholesterol and control your blood sugar.Cabbagealso has nutrients that keep the lining of your stomach and intestines strong.

Melting Napa Cabbage Recipe
A Napa Cabbage Recipe that Will Melt in Your Mouth! - California Grown (2024)

FAQs

Is napa cabbage easier to digest than regular cabbage? ›

Additionally, Napa cabbage contains enzymes that aid in the breakdown of proteins and carbohydrates, which can improve the speed and efficiency of digestion. Another reason why Napa cabbage is easy to digest is that it is low in fat.

Can you eat napa cabbage raw? ›

Do you eat napa cabbage raw or cooked? You can enjoy crunchy napa cabbage raw in salads, as a sandwich topping and as healthy wraps. The leafy vegetable is also a mainstay in stir-fries, soups, stews and casseroles. Napa is a great choice for pickling too.

What is the difference between red cabbage and napa cabbage? ›

Napa Cabbage

Its flavor is a little sweeter than green and red cabbage, and the leaves are far more tender, so it's a great choice if you're looking for something more mild. It's a classic addition when filling dumplings or making stir-fries, and it's also great raw in salads and slaws.

Do you cook napa cabbage the same as regular cabbage? ›

Both work well in salads and slaws, but it's not a good idea to substitute one for the other in cooked dishes. For example, napa's texture and flavor make it an ideal choice for quick stir-fries. Regular cabbage isn't as delicate as napa, so it's a better choice for slow-cooked recipes.

How do you make napa cabbage last longer? ›

For the longest shelf life at home, pat the cabbage dry if there is a lot of moisture on the leaves, and wrap lightly in a bag and keep in the crisper drawer. The outer leaves can diminish as they dehydrate in the cool conditions, so simply peel them off before use if you keep your cabbage more than a week or two.

Is Napa cabbage healthier than romaine lettuce? ›

If you're deciding between the two, cabbage is the more nutritious choice. However, in a situation in which only lettuce will do, try a more nutrient-dense variety like romaine or red leaf lettuce.

What is the healthiest cabbage to eat? ›

However, the purple variety is richer in beneficial plant compounds that have been linked to health benefits, such as stronger bones and a healthier heart. Purple cabbage is also thought to lower inflammation and protect against certain types of cancers.

How long does napa cabbage last in the refrigerator? ›

Stored unwashed in the refrigerator, Napa is fresh up to a week. Wrapping in plastic wrap can help prevent wilting, and if a recipe calls for just part of a head, I would suggest just plucking the leaves from the outer layer instead of using a knife to chop it all at once.

Why is napa cabbage so expensive? ›

A significant reason for the rising price of cabbage is drought which makes it hard to grow the crop. Generally, cabbage needs a lot of water to grow and if there's not enough it can't reach reach its full bloom. Thus, this leads to a shortage of cabbage, leading its prices to go up.

What is the English name for napa cabbage? ›

The big, light yellow-green leaves contain a lot of water, and have a faint sweetness when eaten fresh. Called "hakusai" in Japanese, they're known as "napa cabbage" or "Chinese cabbage" in English among other names.

What cabbage is closest to napa? ›

My number one napa cabbage alternative is Taiwanese cabbage - also called flat cabbage. For most cooking applications, Taiwanese cabbage would be the best substitute because both varieties have a subtle sweetness when cooked.

Can you eat all parts of napa cabbage? ›

How Do You Eat Napa Cabbage? Eat napa cabbage raw or cooked. Thoroughly wash the leaves and remove and discard the core before using it.

Can you freeze fresh Napa cabbage? ›

Once it's washed and cut up, cabbage can be frozen, but for longer-term storage, it's best to blanch it first. Blanched cabbage can be frozen for up to nine months, while unblanched cabbage will only keep for one to two months.

Why is my Napa cabbage turning black? ›

Black spots can occur during growth or due to mold. It is best to remove the outside leaves and discard them, then wash the remaining cabbage before use. If the spots are on the inside leaves as well, return the cabbage to the store for a refund.

How do you take the bitterness out of Napa cabbage? ›

Blanch Them. Blanching your greens is key to getting that bitterness level down. Because glucosinolates are water-soluble compounds, a lot of them are leached out into the water, allowing for a less bitter green.

Which cabbage is easier to digest? ›

Our favorite recipes with Romanesco: Romanesco is not only a feast for the eyes, but also one of the more easily-digestible types of cabbage—you can even eat it raw if you have a young Romanesco cabbage.

Does napa cabbage cause gas in the stomach? ›

“Additionally, cruciferous vegetables—like cabbage, kale, broccoli, cauliflower and Brussels sprouts—contain raffinose, an indigestible sugar. As it's fermented by bacteria in the gut, gas is produced, which is why you may experience flatulence and discomfort after eating these foods.

Does cooking cabbage make it easier to digest? ›

Cabbage contains a sugar called raffinose, which is left undigested until the bacteria in the gut ferment it. This fermentation can cause gas and bloating. That said, cooking cabbage makes it easier to digest and may lead to less gas.

How healthy is napa cabbage? ›

1 cup of cooked Napa cabbage is a good source of folate, copper, and manganese. Folate helps to prevent birth defects and assists in red blood cell formation and protein metabolism. Copper is an antioxidant which supports nervous system function, iron metabolism, and energy production.

References

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