Napa Cabbage Steaks
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.
Servings: 2 servings
- 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
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.
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.
Calories: 233kcal | Carbohydrates: 20g | Protein: 8g | Fat: 16g | Saturated Fat: 1g | Sodium: 876mg | Potassium: 1206mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2906IU | Vitamin C: 122mg | Calcium: 389mg | Iron: 4mg