Sweet and Sour Roasted Napa Cabbage

Two separate shout outs, thanks to Sara for showing me this recipe and thanks to Cooking Light who originally hosted the recipe but can now be found on Myrecipes.com. I have to admit that I had a time trying to decide what to do exactly. This is partially the reason I’m a little late on the post train (or at least, that’s what I’m going to tell you all).


There are so many options for any kind of cabbage, but I kept looking and looking for something where it had to be napa cabbage and I came across a few. I will go ahead and tell you that I heavily investigated making kimchi, but I have never actually tried professional kimchi. I want my first kimchi experience to be delicious and made correctly.


This recipe called for whole grain mustard but I am going to tell you all straight up that the yellow stuff works fine. Whole grain mustard may be delicious, it may make this taste phenomenal, and it may even be the cure for all your problems, but I forgot to buy it so the yellow stuff works too.

This was super quick too! If you don’t count the cabbage butchering. The cabbages I got were the size of a small watermelon and were about as easy as cutting a watermelon as well (I always struggle with them) in case you were wondering. There are so many little layers of leaves too that my cutting board, sink and counter were covered in cabbage bits.


So I know those look a little more charred than what the pretty other site has. Let me just tell you all a story. We had no fire or smoke alarms in my house growing up, well we did, but they stayed in their package and we got on just fine without them. Our house now has a smoke alarm in every single dang room and if I so much as think of smoke they go off. On that note, the sound hurts my precious dogs’ ears so one will continuously bark while the other howls.

I dropped one leaf off the cabbage onto the pan.

That leaf burned.

The smoke alarm could have sworn my house was engulfed in flames so it started to yell and alert the other ones. So I am running around my house fanning the smoke detectors while the dogs follow me begging for the noise to stop all the while my cabbage wedges were going past the pleasant caramelized stage into charred tips.


At any rate, these were tasty as could be! I love roasted brussel sprouts and that exactly what they remind me of but covered in a delicious sweet and tangy sauce. I ate a whole wedge and called it lunch and I feel like I could even get Robby to eat these. These could definitely be a delicious and classy looking side and is incredibly quick and easy with most ingredients already on hand. Give it a try and tell me what you think!


Author: Olivia O.

East Tennessee native with an interest in food and trying new things.

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