Baked Chinese cabbage with oatmeal
Hearty oatmeal
Because it’s so easy to make and packed with nutrients, we’re definitely all for eating oatmeal 24/7. Only there is the only challenge to be overcome: “because it is easy to consume but not that tasty”. Sweet ingredients like honey and fruit aren’t usually what we crave for dinner. And since we’re not the only ones who think so. In order to combat the tiredness of the taste buds, we have written down this delicious recipe creation for you for the Chinese cabbage from the oven.
Chinese cabbage from the oven
Baking or roasting Chinese cabbage, also known as napa cabbage, is a super simple and easy way to prepare this vegetable. You can find the delicious Chinese cabbage in many supermarkets and in any Asian market.
Chinese cabbage is a mild cabbage with light green, wrinkled leaves and broad, white stems. You can use it in your favorite coleslaw or any other cabbage recipe. The leaves are much more tender than round cabbage and work well in wraps – this is even a traditional Asian use.
Frying leafy greens is a little tricky, but just in balance to cook the stems without burning the leaves. If you don’t mind crunch, just fry until the sheets are done to your liking. If you want the stalks and core to be tender, roast a little longer or blanch the cabbage before roasting.
Even though this is an Asian cabbage, I didn’t go for Asian flavors. I baked the cabbage in the oven with a crunchy topping of rolled oats, onion, garlic, vegan cheese and peppers.
A fountain of youth with few calories
The baked Chinese cabbage with oatmeal and cheese crust is one of the most beautiful recipes for Chinese cabbage. Baked with a delicious crispy crust of oatmeal and cheese.
If you like our baked Chinese cabbage with oatmeal, you might also be interested in these dishes:
- Oriental fried oatmeal
- Aubergine mini pizza with cashew cheese
- Gooseberry Meringue Pie
- vegan Rondini with lentil filling
- Beetroot carrot curry
Baked Chinese cabbage with oatmeal and cheese crust vegan/vegetarian
Equipment
Ingredients
- 2 small Chinese cabbage or a large one, approx. 800 g
- 1 Onion
- 1 clove of garlic
- 1 Red pepper
- 2 tbsp. vegetable oil
- 100 Oatmeal* hearty, whole grain
- 100 G vegan cheese* grated, or mozzarella, Emmental,…
- kosher salt*
- Pepper*
- 100 ml vegan whipped cream* or whipped cream
- 200 ml vegetable broth
- 1 spring onion
- 1 small bunch parsley
Instructions
- Bring a large pot of lightly salted water to a boil.
- Halve the Chinese cabbage lengthwise, clean and blanch in boiling salted water for about 3 minutes. Then remove and rinse in cold water. Place in a colander and drain well.
- Preheat the oven to 190°C. (convection 170 °C)
- Peel and finely dice the onion and garlic.
- Halve the peppers, deseed, wash and cut into small cubes.
- Heat vegetable oil in a pan. Sauté onions and garlic in it until translucent. Fry the diced peppers for 1 minute. Add oatmeal and fry for another minute. Remove from stove.
- Add the cheese to the pan and stir into the oatmeal and onion mixture. Season with salt and pepper.
- Mix the vegan cream with the vegetable stock.
- Place the Chinese cabbage, cut side up, in a pan or casserole dish.
- Pour the broth with the cream over the Chinese cabbage. Then spread the oatmeal-onion-cheese mixture 😉 on the cut surface.
- Bake everything on the middle shelf for about 25 minutes. A large Chinese cabbage takes about 35 minutes.
- Rinse and finely chop the scallions and parsley.
- Serve au gratin Chinese cabbage with spring onions and parsley.
