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 ^[1]. 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!

Ingredients:

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

Directions:

• 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!