Napa Cabbage

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Main Courses | Jun, 07 2022

Napa Cabbage

napa cabbage

Eating cabbage is gifting yourself a natural cancer treatment as it is packed with Quercetin. Quercetin works on multiple fronts so that cancer cells never even have a chance to form a tumor. You can learn via this blog post. Fear not, this recipe isn’t the dull cabbage you might have been forced to eat growing up. Not even close. Napa Cabbage embodies Napa—and a region of magnificent beauty and flavor—in each bite! Bon Appétit!


For the Napa Cabbage:

  • 1 head Napa cabbage
  • 1/3 cup tomato paste
  • 8 garlic cloves, minced or sliced thin
  • 1.5 tsp ground coriander
  • 1.5 tsp cumin
  • 1/2 tsp turmeric
  • 1/2 tsp red pepper flakes
  • 1/2 tsp black pepper
  • 1/2 cup coconut or avocado oil
  • 1/2 tsp Himalayan sea salt
  • One bunch of cilantro leaves, coarsely diced

For the Crunchy Pistachio Topping:

  • 1/3 cup raw pistachios
  • 4 cloves garlic
  • 2 tbsp hemp hearts
  • 1 tbsp nutritional yeast, or more to taste
  • 1 tbsp coconut or avocado oil
  • 1/4 tsp garlic powder
  • 1/2 tsp Himalayan sea salt


  • Preheat the oven to 350 degrees
  • Cut Napa cabbage into quarters, set aside
  • Combine tomato paste, garlic, coriander, cumin, turmeric, and black pepper, and set aside
  • Heat oil in an oven-safe skillet- cook the Napa cabbage quarters in batches until just beginning to crisp, about 2-3 minutes per side
  • Remove napa cabbage to the side and add in tomato paste mixture to the skillet, heat stirring constantly until the paste is well heated through, about 2-3 minutes
  • Add in enough filtered water to fill the skillet about halfway up the sides and bring to a simmer
  • Add the Napa cabbage back into the simmering tomato sauce, it is ok to overlap and allow to simmer for just a few minutes
  • Put the skillet in the oven and bake, uncovered for about 40-50 minutes- turning the cabbage once about halfway through
  • While Napa cabbage bakes prepare the pistachio topping by combining all the ingredients in a food processor and pulsing until well mixed (be careful to pulse so it does not turn into pistachio butter)
  • Once Napa cabbage is cooked remove it from the oven and top it with fresh cilantro and pistachio crunch and enjoy!