Napa Cabbage Steaks - This simple recipe has the perfect combination of salty and sweet, with a touch of heat, to create a light yet hearty meal.
Those who are opting to eat lighter won't feel as though they are with this tasty dish. It's not only beautiful and appealing to look at but it has the perfect combination of ingredients to create the best flavor as well. Using agave syrup as a sweetener and red pepper flakes for a bit of heat, this truly is a tasty and simple dish.
When it comes to cooking cabbage, the versatility of this ingredient means that it can stand alone as a main entree or be the perfect side dish companion as well.
Video Tutorial
Main Ingredients
- Napa Cabbage. It's best to use medium-sized cabbage to make 4 "steaks".
- Oil. Use grapeseed, olive, or avocado oil.
- Soy Sauce. Or tamari for a gluten-free option.
- Agave Syrup. Or maple syrup.
- Paprika.
- Red Pepper Flakes. For a touch of heat.
- Dried Mint. This ingredient is optional. I like how it complements the flavors, but you can skip it if you'd like. Or you can sprinkle some sesame seeds instead.
How to Make Napa Cabbage Steaks
1. In a small bowl, mix together the oil, soy sauce, agave, paprika, and red pepper flakes. Set aside.
2. Remove the outer leaves from the Napa cabbage and discard them. Cut the top off the cabbage save for other use. Now, cut the cabbage into about 4 "steaks" about 1 ½ inch thick.
3. Place the cabbage discs onto a parchment-lined baking sheet. Using a pastry brush, apply the soy sauce mixture onto the cabbage evenly. Sprinkle with dried mint, if desired.
4. Bake the cabbage steaks at 400°F for about 25-30 minutes, until the leaves are browned and the center is tender. Serve hot out of the oven.
Pro Tips
Adjust the seasonings. Don't be afraid to add in more heat or take it out. Since you can make this easily be one serving size, you have the ability to alter the seasonings to fit your wants and needs.
Use a sharp knife. The whole purpose of this recipe is to have the cabbage remain intact and have a "steak" shape or size. If you fail to use a sharp knife, it will just tear apart the cabbage and make it impossible to bake as one whole cabbage steak.
Don't forget the toppings. Adding toppings is another great way to alter the flavor and taste. Simple topping ideas are slivered almonds, parmesan cheese, and even a bit of hot sauce to take the heat to a whole new level.
How to Store and Reheat
Since this dish is so easy to cook, it's also super simple to store and reheat as well. As long as you keep these Napa Cabbage Steaks in a sealed container in the fridge, they'll be fresh and ready to eat within 2-3 days of cooking them.
The easiest way to reheat them is to put them in the oven to bake low and slow again or pop them in the microwave for a few seconds of time.
If you're looking for a fast and simple recipe that is ready in less than 30 minutes of time, give these simple Napa Cabbage Steaks a try. You're going to love how much flavor you'll get in each and every bite.
More tasty cabbage recipes:
Napa Cabbage Steaks
Ingredients
- 1 medium napa cabbage
- 2 tbsp. oil
- 2 tbsp. soy sauce
- 1 tsp. agave syrup
- 1 tsp. paprika
- red pepper flakes to taste
- 1 tsp. dried mint optional
Instructions
- In a small bowl, mix together the oil, soy sauce, agave, paprika, and red pepper flakes. Set aside.
- Remove the outer leaves from the Napa cabbage and discard them. Cut the top off the cabbage save for other use. Now, cut the cabbage into about 4 "steaks" about 1 ½ inch thick.
- Place the cabbage discs onto a parchment-lined baking sheet. Using a pastry brush, apply the soy sauce mixture onto the cabbage evenly. Sprinkle with dried mint, if desired.
- Bake the cabbage steaks at 400°F for about 25-30 minutes, until the leaves are browned and the center is tender. Serve hot out of the oven.
Jan says
Awesome recipe, my first time making this not only easy but so tasty.
Tania Sheff says
Thanks, Jan!