This oven-roasted baby bok choy (Chinese cabbage) recipe is a simple side dish that is ready under 15 minutes—hearty and just a tad tangy-sweet with a beautiful tender-crisp texture. It is a great go-to vegetable recipe that pairs well with protein-centric main dishes.
This Chinese cabbage recipe might sound a little unusual due to it's hearty and sweet grated add-ons, but it is one that your family definitely will love. I like experimenting in the kitchen and change up a few ingredients to make a simple vegetable side dish a little more exciting. The grated cheese creates this lovely crust while the apples add a nice refreshing twist at the end of each bite. It pairs incredibly well with protein dishes such as The Easy Butter Wild Salmon or my Spicy Beef Short Ribs recipe. Or keep it simple (and vegan-friendly) by serving it over cooked black Japonica rice and Kimchi on the side.
Although a winter vegetable, this Chinese cabbage is easy to find in stores all year round. I prefer to use the small-sized (baby) cabbages. They are easier to clean, take only 10 minutes in the oven, and they look prettier when presented on the table.
HOW TO SEASON BABY BOK CHOY (CHINESE CABBAGE)—A WORTHY CHANGE
These vegetables taste delicious when simply seasoned with salt and pepper. But in this recipe, we want to bring something more festive and flavorful to the table.
- Choose a good quality hard cheese. It can be a simple cheddar cheese ( or vegan gourmet cheddar) or a more sophisticated one like the Parmesan. The most important thing is that you chose the one you like. Most hard cheeses beautifully melt in the oven and create a delicious golden crust.
- I usually go for green apples that are not too sweet and a little bit more on the sour side. You don't want the apple to overpower this dish. The idea is to add an acidic element to the fatty cheese and a refreshing bite to this crunchy vegetable.
- Choose simple seasonings like sea salt and black peppercorns—be royal with the pepper. It is not going to make this side spicy; it is only going to enhance and balance out the flavors.
- Don't forget the olive oil. It ensures that the leaves won't burn in a 450 degrees oven and it creates a beautiful oily shine to these baby cabbages. It also adds a unique flavor to the roasted vegetables.
Because it is such an easy recipe and it comes together in no time, it is a great side to make during busier weeknights. It only takes 5 minutes to wash the cabbages and prep them for the oven. And only 10 minutes to roast. Place them on a more fancy plate, and it becomes a great vegetable to serve when you entertain friends and family. It is a lot easier to focus on the main dish or dessert when your side dishes are super simple to make.
MORE SIMPLE AND HEALTHY SIDE DISHES YOU MIGHT LIKE
- Super Comforting and Healthy Brussels Sprouts Side Dish
- Roasted Asparagus with Buttered Shallots and Garlic Scapes
- Quick-Braised Fennel with Sweet peaches and Almonds
- How To Make the Creamiest Healthy Mashed Cauliflower
- Also, try my Creamy Mushroom Mozzarella Sauce
This oven-roasted baby bok choy (Chinese cabbage) recipe is ready under 15 minutes—hearty, tangy-sweet with a wonderful tender-crisp texture.
- 6 bunches of small Baby Bok Choy, cut in half
- 3 tablespoons olive oil, divided
- 1 cup grated hard cheese, or vegan gourmet cheddar
- 1 cup grated apple
- Salt and pepper
- Preheat oven to 450 degrees.
- When you cut the baby bok choy in half, make sure that they are roughly the same size, so they cook evenly. Rinse thoroughly in cold water to remove any grit in between the leaves and the base of the bottom — Pat dry with a paper towel.
- Cover the bottom of a large baking sheet with one tablespoon of olive oil. Place the bok choy on the baking sheet, cut sides up. Divide the grated cheese and apple equally on top of the bok choy. Season to taste with salt and pepper (be royal with the pepper.) Sprinkle the remaining two tablespoons of olive oil on top of the vegetable and the ends of the leaves.
- Place in the oven for 10 minutes or until the leaves become wilted and slightly brown, but the vegetables are still tender-crisp.