Saturday, June 27, 2015

roasted Joi Choi/Chinese cabbage

The warm weather has really sped my garden along, and we have been enjoying Chinese cabbage for a while now, and Joi Choi has come along earlier than anticipated.  We've been trying out new recipes to use up all the wonderful greens and have recently tried roasting them like we would broccoli.  I wasn't sure how it would turn out - but it's really yummy and even better is that all four of us like it.

A. with Tender-heart Chinese Cabbage

Little J. holding the finished product

Can you believe that the entire cabbage fit on a regular plate once roasted?!?

You can make this with any Chinese cabbage, Bok/Joi Choi, or a combination of these

3 cups chopped cabbage or Joi Choi, or both
3 TBSP olive oil
2 cloves garlic, crushed
3/4 tsp. dried rosemary
salt and pepper, to taste

1) Preheat oven to 450 F.
2) Toss all ingredients together and put on a baking sheets.
3) Bake about 15 minutes or until the tops start browning.  You'll have some crisp pieces, and some juicy pieces. 

1 comment:

Anonymous said...

Once I roasted cabbage leaves, just regular grocery store cabbage, they were awesome roasted. So if yours is even close to that I would say you scored a winner! Yum. Knowing full well yours is fresher it makes my mouth water!