Roasted Napa Cabbage with Miso Tahini Dressing

Roasted Napa Cabbage with Miso Tahini Dressing is a delicious, elevated dish! Thick wedges of napa cabbage are roasted until caramelized and tender, then drizzled with a creamy dressing full of mouthwatering umami flavor.

Crispy shallots, fresh cilantro and chili crisp are toppings that take this dish to the next level. Enjoy it as a versatile side dish or show-stopping vegetable main course.

a low-carb roasted napa cabbage recipe

There's so much you can do with a beautiful head of napa cabbage. Many jump to stir-frying or cabbage rolls, but have you ever tried roasting it?

This roasted cabbage recipe will turn you into a cabbage fan— and that's even before we get to the incredible dressing.

Creamy, tangy, and full of bold flavor, my miso tahini dressing is the perfect complement to the tender and slightly sweet roasted cabbage.

Not only does it add a delicious creamy element, but any extras will keep you covered for next-day lunches and more. You can even use it as a dip for vegetables or drizzle it over your favorite salads. 

Serve this dish alongside your favorite protein for a well-balanced meal, or enjoy it as a light and refreshing main course.

Perfect for low-carb, vegetarian, and gluten-free diets, this roasted napa cabbage will please everyone at the table!

what is napa cabbage?

This variety is a Chinese cabbage that is often commonly used in Asian cooking. The heads are oblong shape and a pale green/yellow color.

One head of napa cabbage is typically really large and can last you for 2-3 different recipes, if not more! 

As far as taste goes, napa cabbage is much more mild in flavor than green or red cabbage, and the leaves are more crisp and tender.

It's wonderful for salads, especially if you'd like to swap out half the lettuce with a nutrient-dense cruciferous vegetable. 

Sometimes you can find napa cabbage hearts, which is the inner part of the cabbage head. These are more tender than the outer leaves and easier to clean, chop and use in a pinch.

My roasted napa cabbage recipe calls for half of one large head of napa cabbage, which you'll then divide into quarters. 

why this recipe works

Cabbage wasn't always the most exciting vegetable in the produce aisle, but it's definitely having a moment.

With its low carb count and high nutritional content, I've been a big fan of cabbage for years. It's a staple in this Roasted Cabbage Sausage Soup, Tangy Citrus Slaw, and this Chopped Cabbage Salad with Citrus. 

But this is the first recipe I've shared that features napa cabbage! 

Roasting the cabbage in thick wedges transforms it into a tender and juicy treat without losing any of the good stuff.

The seasoning for the cabbage is simple but impactful. Be generous with it, as you're working with lots of cabbage here! It will help the cabbage caramelize and develop a beautiful golden brown color. 

But the real star is the miso tahini dressing. The combination of miso, tahini, and a few other pantry staples creates a creamy, tangy, and umami-packed dressing that turns an ordinary cabbage dish into something truly special.

I love how simple and versatile this recipe is. You can easily customize the seasoning or even add different vegetables to roast alongside the cabbage.

This roasted napa cabbage is really a blank canvas for you to get creative with and make your own.

My roasted napa cabbage is:

• A simple side dish or main course that appeals to various dietary needs.
• Easy to make and can be customized to your taste preferences
• A delicious way to enjoy the health benefits of cabbage. 

featured ingredients

(Note: These are the recipe's featured ingredients. For a complete list of ingredients and their measurements, view the printable recipe card below!)

• Napa cabbage. You'll need about half of a large cabbage, which will yield about four wedges.
• Olive oil. This is for roasting the cabbage and creating a nice golden brown color.
• Shallots. Shallots add a subtle sweetness and depth of flavor to the dish. You'll pan-fry them for a few minutes until they are golden brown and crispy.
• Tahini. A creamy and nutty ingredient that pairs perfectly with the miso in the dressing.
• White miso paste. This is the secret ingredient that adds a rich and savory flavor to the dressing.
• Liquid allulose. A low-calorie sweetener that provides a touch of sweetness to balance out the flavors.
• Toasted sesame oil. Another nutty addition to deepen the flavor of the dressing.
• Rice vinegar. A mild and slightly sweet vinegar that helps balance out the flavors and lends the perfect amount of acidity.
• Lime juice. Adds brightness and tang to the dressing.

Optional toppings

• Chili crisp. A spicy and savory chili oil that tastes good on almost anything!
• Chopped cilantro. Adds a fresh and herbaceous element.

substitutions & additions

You're welcome to use avocado oil in place of olive oil for roasting the cabbage if you prefer. And if you don't have (or like) liquid allulose, sugar-free maple syrup, regular maple syrup or honey offers a similar sweetening effect. 

And for those who aren't fans of cilantro, feel free to top the dish with fresh green onions or chives instead!

If you don't have white miso paste, you can skip it or substitute it with a splash of tamari or coconut aminos for a little boost of umami flavor. 

how to make roasted napa cabbage

Whether it's your first time cooking with napa cabbage or you're a seasoned pro, this dish is easy to make and packed with flavor. Here's how to make it:

Before you begin: Place the whole head of napa cabbage on a cutting board. Then slice it lengthwise in half, keeping the ends intact. Set each piece in a large bowl of water and let it sit for 10 minutes. Rinse, then pat dry with paper towels or a clean dishcloth. 

Mix together all of the dressing ingredients in a small bowl. Taste and adjust as needed, adding some fine sea salt or black pepper if you wish. 

Serve the roasted cabbage with the dressing and top it with crispy shallots, chopped cilantro, and chili crisp (optional). 

tips for best results

• Napa cabbage is extra large, and you will only need about half of a cabbage for this recipe. I like to clean both halves of the cabbage, then pat dry both and save the other half in the fridge so it’s ready to go for another use. 
• You'll know when your cabbage is done roasting when the outer leaves are crispy, and the inner leaves have softened. 

serving suggestions

If you're looking for a complete meal, this roasted Napa cabbage pairs well with a protein like grilled chicken or salmon.

My mind goes straight to these Crispy Scallion Chicken Thighs and this Traeger Grilled Salmon. It would also taste fantastic over a bed of my Coconut Cauliflower Rice or Keto Cauliflower Fried Rice!

how to store

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, pop them back into the oven or toaster oven at 350°F until warmed through. 

you might also love...

• This cabbage salad with citrus ginger dressing is so fresh and crunchy, and the dressing is super easy without any dairy or carbs! It's perfect for using up whatever veggies you have on hand. 
• Hearty and nutrient-rich, this broccoli tahini salad is bursting with flavors. Roasted broccoli, spiced cashews, sweet dates, and a creamy lemon tahini dressing come together to create a delicious and satisfying dish that's great as leftovers too! 
• You've never tasted a salad quite like this fennel cucumber salad. It's light and flavorful, and the creamy shallot vinaigrette is to die for. Plus, it pairs perfectly with any protein you choose!
• This keto cabbage soup is flavorful and easy to make with roasted vegetables, smoky sausage, and tasty herbs and spices. It's a great fall recipe for a cold day when you want a warm and simple meal.