Grilled Baby Napa Cabbage recipe - ingredients, nutrition and when to eat it
Grilling baby napa cabbage until golden makes the leaves tender and the edges sweet and caramelized.
Grilling baby napa cabbage until golden makes the leaves tender and the edges sweet and caramelized. With just a few simple ingredients, it makes a warm vegetable side for a busy evening.
Vegetables · 15 minutes to cook
Nutrition (per 261.2g serving): 130.4 kcal · protein 3.3g · carbohydrate 8.4g · fat 10.3g · sodium 357.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the baby napa cabbage is very wet, it will not brown well in the pan, so gently pat it dry with a paper towel.
Tips: Grill the cut side first to bring out its sweetness and nutty aroma.
Tips: If the outer leaves seem likely to burn, lower the heat and add one tablespoon of water around the edge of the pan.
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Ingredients (1 serving)
- Baby napa cabbage — 0.3 pc
- Olive oil — 2 tsp
- Salt — 0.2 tsp
- Ground black pepper — 0.1 tsp