Roasted Napa Cabbage With Garlic Food

ROASTED NAPA CABBAGE WITH GARLIC RECIPE

Steps:

• Pre-heat oven to 450 degrees. Line a baking sheet with parchment or non-stick baking mat.
• In a blender or food processor combine olive oil, lemon zest, garlic and parsley. Blend until smooth.
• Gently brush both sides of cabbage with oil and garlic mixture and season with salt and pepper. Place cabbage cut side down on baking sheet.
• Bake in middle rack of oven for 10 minutes then gently turn cabbage so other cut side is on baking sheet, roast for 5 minutes more.
• Remove from oven and garnish with chopped parsley.

GARLIC LOVES ROASTED CABBAGE

Steps:

• Center a rack in the middle of the oven and preheat oven to 400 degrees F (200 degrees C).
• Slice each cabbage quarter into 1/2-inch or 1/4-inch wedges. Spread half of the cabbage in a large roasting pan. Season lightly with salt and black pepper; scatter 4 garlic cloves on top. Drizzle 2 tablespoons olive oil over cabbage; do not mix. Layer remaining cabbage on top. Season with salt and black pepper; scatter remaining garlic cloves on top. Drizzle remaining 2 tablespoons olive oil on top.
• Roast cabbage in the preheated oven until slightly softened, about 20 minutes. Add water if cabbage looks dry. Continue roasting until wilted, about 20 minutes more.

ROASTED NAPA CABBAGE

Steps:

• Heat the oil in a skillet on low; add the garlic cloves and cook very gently for 15 minutes. Discard the garlic and toss the cabbage with the oil, salt and pepper.
• Preheat your oven to 450°.
• Place the cabbage on a baking sheet and bake for about 15 minutes or until the tops of the cabbage pieces are browned.
• Serve hot.

BAEK KIMCHI (WHITE KIMCHI)

Steps:

• Dry-brine the cabbage: Rinse the head of cabbage under cold running water, making sure to get in between the leaves. Trim the root end off the cabbage and cut crosswise into 1-inch-thick slices, carving out the core if it's especially big and tough. Transfer the cabbage strips to your largest bowl. If your daikon came with green tops, cut them off the daikon and add them to the bowl. Sprinkle over the salt and toss with your hands until evenly distributed. Set aside to brine at room temperature until the hard cabbage leaves shrink and become wet and limp (but are still crunchy), 1 to 1 1/2 hours.
• Rinse the cabbage: Fill the bowl with cold water and swish the leaves around to rinse off the salt (and to clean off any remaining dirt). Lift the leaves out of the water and transfer to a colander. Repeat once or twice, until the cabbage leaves still taste discernibly salted, but not so salty that you can't eat them like salad. Rinse out the bowl.
• Make the sauce: To a food processor, add the pear, onion, garlic, ginger and sugar and process until the mixture is so finely chopped that it is almost puréed. Transfer the sauce to the empty bowl and stir in the fish sauce. Cut the scallions into 1-inch-long pieces and thinly slice the daikon and carrot, if using, into coins. Add the vegetables to the sauce. Stir to combine. Add the drained cabbage and toss with clean hands until well combined.
• Transfer the sauced cabbage to a clean 1/2-gallon jar, using your hands to gently pack it down. (A few air gaps are fine; they'll fill with liquid over time.) This amount of cabbage should fill the jar, leaving about an inch of room at the top. Top the jar with any sauce left in the bowl. Loosely close with a lid (see Tip). Wash your hands and rinse off the jar.
• Let the jar of kimchi begin fermenting on the kitchen counter at room temperature for 2 to 3 days, "burping" it every 12 hours or so, which just means opening the lid to let out any excess build-up of gas. After this, the cabbage should have released even more of its liquid; it's OK if the liquid doesn't completely cover the cabbage at this point, though it may. Refrigerate the kimchi to finish fermenting until it's sour, 2 to 3 weeks and up to 6 months, at which point it will be very, very sour and should be eaten or turned into jjigae. Check (and taste!) the kimchi every 2 to 3 days to familiarize yourself with the fermentation process.

ROASTED SAVOY CABBAGE WITH BLACK BEAN-GARLIC SAUCE

Steps:

• Preheat oven to 500°F
• Toss cabbage and canola oil in a large roasting pan and spread out in an even layer.
• Roast until beginning to wilt and brown, about 15 minutes.
• Combine rice wine (or sherry) and black bean sauce in a small bowl; drizzle over the cabbage and toss.
• Continue roasting until tender, about 5 minutes more.
• Toss with scallions, vinegar, sesame oil and hot sauce until combined.