Wondering what to do with napa cabbage? In this easy roasted napa cabbage recipe, you'll quickly cook it using high heat and flavor it with a tasty sesame ginger soy sauce. The result is a simple vegetarian side dish that takes just 20 minutes and pairs beautifully with a variety of main dishes.
I attempted to grow Napa cabbage in my garden this summer, but failed. Napa cabbage is an elongated Chinese cabbage that resembles a head of romaine lettuce. It has layers of pale, tightly packed leaves that are wonderfully crisp and crunchy.
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My napa cabbage did not form a tightly packed head; it was more like lettuce. When I tried using my cabbage to make this recipe, it turned out like mushy cooked lettuce, too. But that's how it goes with gardening. Sometimes, things don't turn out well. Luckily, there's always the grocery store for backup.
Update: I've tried growing napa cabbage again and had much better results!
🤤 Why you'll love this recipe
- Roasted napa cabbage is an easy side dish cooked quickly thanks to high heat and simple preparation.
- It is a versatile dish that can accompany a variety of main dishes. Try it with my Swedish Meatballs, Simple Stuffed Zucchini, or this Cardamom Chicken and Rice.
- The cabbage comes out tender and mild with plenty of fresh crunch.
Looking for more cabbage recipes? Try my Instant Pot Red Cabbage and Apples, Stuffed Cabbage Polish Golumpki, and Borscht Soup. You'll probably also enjoy these Honey Sriracha Brussels Sprouts.
🫚 Ingredients
Here's everything you need to make this roasted napa cabbage recipe.
Key ingredients
- Napa cabbage: A type of Chinese cabbage with many layers of crisp leaves that form a large, oblong head. Look for one that is cream colored, has tightly packed leaves, and is heavy for its size.
- Soy sauce: A basic soy sauce is fine here, though you can use a lower-sodium one if you're watching your sodium intake. If you need a gluten-free option, try tamari. If you need a gluten-free and low-sodium option, try coconut aminos.
- Maple syrup: Adds a deeper, richer sweetness that balances out the saltiness of the soy sauce.
- Garlic and ginger: Provide the aromatic backbone of the sauce, adding depth and warmth.
- Sesame oil: Brings a toasted, nutty richness that's central to the flavor here - don't substitute a neutral oil if you can help it.
- Rice wine vinegar: Adds a bright, mellow acidity that keeps the sauce from tasting flat against the richness of the sesame oil.
See the recipe card below for the full list of ingredients and quantities.
🌶️ Substitutions & Variations
- Make it spicy by adding some crushed red pepper to the sauce.
- Instead of Napa cabbage, use green, red, or savoy cabbage, cut into wedges. Bok choy would also be great. Adjust the cooking time as needed.
- Grill the cabbage instead of roasting it. You want to maintain a similar temperature with a low-to-medium flame and flip the cabbage over about halfway through.
- Use olive oil in place of sesame oil. You'll get less sesame flavor, but olive oil works fine if sesame oil isn't handy.
- Add orange zest and juice. It would make a great addition to the sauce.
🔪 Instructions
How to make roasted napa cabbage.
- Step 1: Slice the napa cabbage in half lengthwise. Rinse well to remove any dirt or bugs within the layers. Place the cabbage on a baking sheet and preheat the oven to 425 degrees F.
- Step 2: In a bowl, whisk the soy sauce, sesame oil, garlic, ginger, maple syrup, rice wine vinegar, and black pepper.
- Step 3: Pour the sauce over the cabbage, cut side up, on the baking sheet.
- Step 4: Massage the cabbage to work the sauce into the layers. Roast in the preheated oven for 15-20 minutes until tender but still crisp. Serve topped with sesame seeds and chopped scallions.
🥬Top Tips
- Be sure to rinse the cabbage well to clean the layers, then work the sauce into the cabbage to flavor it throughout.
- You want to keep the cut side of the cabbage up on the baking sheet, or the sauce will run out of the cabbage leaves.
- Cutting the cabbage into halves works, but if your cabbage is particularly large, try quartering the cabbage or roughly chopping it instead - smaller, more even pieces cook more consistently, so you won't end up with soft edges and an undercooked middle.
🥡How to store roasted napa cabbage
Store leftover roasted cabbage in a sealed container in the fridge for up to three days.
🤔FAQ
Yes. You want to wash napa cabbage because dirt and bugs can hide in its many layers. You can give it a good rinse under running water.
Napa cabbage actually isn't that bitter. Yet cooking helps tame any bitterness, and roasting caramelizes the cabbage and adds some sweetness. A sauce like the one in this recipe, which includes maple syrup, also works to counter bitterness.
If you're watching your sodium intake, a low-sodium soy sauce works well here and cuts the sodium by about half. You could also use just a tablespoon of regular soy sauce instead of the full amount. For a lower-sodium alternative with a similar umami flavor, coconut aminos is another good option.
Absolutely. Overcooked napa cabbage will be mushy and unappetizing. Cook it less than you should, check it for doneness, and continue cooking if necessary. You can always cook it more, but there's no saving it once it's overcooked.
🍗 Pairing
These recipes would pair well with this Napa cabbage:
📖 Recipe
Roasted Napa Cabbage
- Total Time: 20 minutes
- Yield: 2-4 servings 1x
- Diet: Vegetarian
Description
In this easy roasted napa cabbage recipe, you'll quickly cook it using high heat and flavor it with a tasty sesame ginger soy sauce. The result is a simple side dish that will pair beautifully with a variety of main dishes.
Ingredients
- 1 large napa cabbage
- 2 ½ tablespoons soy sauce
- 2 tablespoons sesame oil
- ½ teaspoon freshly ground black pepper
- 1 tablespoon maple syrup
- 1 tablespoon rice wine vinegar
- 1 clove garlic, minced
- 1 teaspoon fresh ginger
- 1 tablespoon sesame seeds
- 2 tablespoons chopped scallions, for garnish (optional)
Instructions
- Prep the cabbage. Preheat the oven to 425 degrees F. Slice the cabbage in half or quarters for cabbage wedges, and rinse well to remove any dirt or bugs hiding between the layers.
- Make the sauce. In a bowl, mix the soy sauce, sesame oil, pepper, maple syrup, rice wine vinegar, garlic, and ginger.
- Flavor the cabbage. Place the cabbage on a baking sheet, cut side up, and pour over the sauce. Massage the sauce into the cabbage so it gets between each layer.
- Roast. Place the pan with the napa cabbage in the oven and roast for 15-20 minutes. Check for doneness at the 15-minute point, and continue to cook another 5 minutes if needed. Serve warm, topped with sesame seeds and scallions.
Notes
Make sure to cook the cabbage with the cut side up. Otherwise, the sauce will leak out of the leaves.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sides
- Method: Roasting
- Cuisine: American
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Mary Smith says
Love the flavor and easy direction. My first time eating Napa cabbage. Thanks for the details so it was successful.
Steve says
Great to hear! Happy you liked it, Mary.
Renee says
Made this recipe tonight for the first time. Our teens were fighting over it and just like that, this recipe became our family’s favorite side dish! Instructions were very easy to follow and the flavor as amazing. This is a keeper. Thank you for sharing.
Steve says
Awesome, Renee! Happy to hear it's a keeper! Thanks for sharing.
Cheri Greenwood says
This is a very easy and tasty recipe, thank you for sharing. I used low sodium soy sauce.
I did feel that some outer parts of my Napa Cabbage overcooked while the middle/under cook have done with an extra few minutes. For next time, I thought about copping up the cabbage, adding the sauce, and and checking/mixing it halfway through.
BTW, I'm wondering if you accidentally grew Romaine Lettuce instead of Napa Cabbage. I can see that easily happening. You should try again.
Steve says
Happy to hear you liked it, Cheri! Chopping up the cabbage is a good idea and I think it would work great. I'll have to try it. I tried to grow it again last summer and it did much better!
Julie says
What can I use instead of soy sauce? I have to follow a very low sodium diet.
Steve says
Hi Julie. I have a few ideas. You could try using just a tablespoon of soy sauce instead of the full amount or use a low sodium soy sauce that has about half the amount of sodium as regular. If you could use an alternative to soy sauce for other recipes as well, you could give coconut aminos a try. It's a lower sodium alternative with some similar umami flavor.
Alicia T Rasley says
This was great! I had a head of cabbage I didn't know what to do with, so this really hit the mark. I had it with a pot roast, which didn't really fit, but everything tasted good.
Steve says
So glad you enjoyed the cabbage, Alicia!