Omnivore loving vegan, gluten-free & beverage recipes
Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community. Continue Reading
Spring and Easter Recipes Collection – We have gathered a list of Spring and Easter-themed recipes on Life’s Little Sweets, including cupcakes, candy, snacks, and more!
These Fresh Spring Rolls have vermicelli, cooked shrimp, carrots, cucumber, basil, mint, & cilantro all wrapped up in a rice wrapper. They are delicious when dipped in our easy peanut sauce recipe, plum sauce, or your favorite dipping sauce.
Whether you’re looking for warm soup recipes for the change of seasons, or comfort food to keep you company during the refreshing days of spring, you’ll find plenty of food inspiration here!
Nettle Pesto has foraged, wild, stinging nettles (Urtica dioica), fresh garlic, extra virgin olive oil, Parmesan cheese (or substitute vegan Parmesan cheese, if vegan), Kosher salt, and fresh ground black pepper. It's vibrant, vegetal, and loaded with vitamins and minerals. Try this Nettle Pesto on your favorite pasta, on toast and it's a great sauce to go with chicken, fish, meat, or vegetables.
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Estimated reading time: 10 minutes
Grilled Napa Cabbage is an unexpected, delicious way to prepare Napa Cabbage. This recipe only takes 1 head of fresh, Napa Cabbage, regular olive oil, fine salt, fresh ground pepper, and any optional additional seasonings of choice - and your grill of course! You can serve it as an appetizer, side, salad, or as part of another recipe.
Hi Everyone, have you ever tried to grill Napa Cabbage?
If you haven't, you should try it, it's an unexpected and delicious way to enjoy Napa Cabbage!
We (affiliates) link our favorite kitchen tools for this recipe in the recipe card at the end of the post.
Prepare the Napa Cabbage: Preheat your gas grill. Cut Napa Cabbage in half, wash and rinse each half and pat dry. Optionally, you can cut it in quarters. The base of the stem acts as something to hold the leaves together as it grills. Spray regular olive oil on both sides of each half of the cabbage. Sprinkle fine salt evenly on both sides. Add any additional optional or preferred seasonings.
Grill the Napa Cabbage: Place the napa cabbage cut side down on the preheated grill, over indirect heat. Cover and grill for a few minutes (about 3 minutes on each side for a total time of 6 minutes) or until desired "char" or grill marks is reached. Turn the cabbage over and finish grilling on the other side to finish grilling. Since this recipe cooks up pretty fast, stay close to the grill and keep a close eye on the cabbage. When it's done the base should be fork tender at the thicker stem at the base. Using tongs, remove the cabbage halves from the grill and onto a serving platter. You can serve as is and eat it with a fork and knife (like a steak), you can cut it up into pieces and/or use it in another recipe, enjoy it as an appetizer, vegetable side dish!
For this recipe, we use a gas camping grill, We recommend using indirect heat, to the sides or if there's a shelf on the grill and not having the cabbage over direct flames, so it doesn't burn up easily.
In most grocery stores, Napa Cabbage should be available year round.
Spring and Fall are common harvesting times for cabbage.
If you like this recipe post, you may also like these related recipes & posts:
If you make this recipe, and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post.
Thank you for reading and following along!
Grilled Napa Cabbage is an unexpected, delicious way to prepare Napa Cabbage. This recipe only takes 1 head of fresh, Napa Cabbage, regular olive oil, fine salt, fresh ground pepper, and any optional additional seasonings of choice - and your grill of course! You can serve it as an appetizer, side, salad, or as part of another recipe.
For this recipe, we use a gas camping grill, We recommend using indirect heat, to the sides or if there’s a shelf on the grill and not having the cabbage over direct flames, so it doesn’t burn up easily.
Please note that the Calculated Nutrition is an estimate at best. If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe!
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