Roasted Napa Cabbage with Shiitake Mushroom Ragù

20260408, #BreakfastDiary 1686, 6°C/clear Looks fairly meaty, but it's actually shiitake mushrooms — about 650kcal, Roasted Napa Cabbage with Shiitake Mushroom Ragù

1 napa cabbage, a little pecorino romano cheese, (shiitake mushroom ragù) 3 cloves garlic, 1/2 onion, 1/4 zucchini, 50ml milk, 200g shiitake mushrooms, 2T tomato sauce

1. Heat olive oil in a pan and sauté the minced garlic, onion, and zucchini. 2. Add the minced shiitake mushrooms and sauté until tasty. Add the tomato sauce and milk, season with salt and pepper, and simmer for about 10 minutes until it thickens nicely. 3. Quarter the napa cabbage, remove the outer leaves, rinse lightly under running water, and pat dry. Microwave for 1 minute, twice. 4. Heat olive oil in a pan and pan-fry the napa cabbage until golden, sprinkling with salt and pepper. 5. Plate the napa cabbage and top with the shiitake mushroom ragù from step 2. Top with pecorino romano cheese.