Roasted Savoy Cabbage with Black Bean-Garlic Sauce
Roasting cabbage brings out its rich, nutty flavor. We think Savoy is particularly beautiful, but green cabbage works as well.
From EatingWell: March/April 2007, EatingWell for a Healthy Heart Cookbook (2008)
Yield: 4 servings, 3/4 cup each
Active Time: 15 minutes
Total Time: 30 minutes
- 1 head Savoy cabbage, (about 1 1/2 pounds), cored and cut into 1-inch squares
- 4 teaspoons canola oil
- 2 tablespoons Shao Hsing rice wine, or dry sherry (see Tip)
- 4 teaspoons black bean-garlic sauce, (see Tip)
- 1 bunch scallions, minced
- 2 teaspoons distilled white vinegar
- 2 teaspoons toasted sesame oil
- 5 dashes hot sauce, or to taste
- Preheat oven to 500°F. Toss cabbage and canola oil in a large roasting pan and spread out in an even layer. Roast until beginning to wilt and brown, about 15 minutes.
- Combine rice wine (or sherry) and black bean sauce in a small bowl; drizzle over the cabbage and toss. Continue roasting until tender, about 5 minutes more. Toss with scallions, vinegar, sesame oil and hot sauce until combined.
- Tips: Shao Hsing (or Shaoxing) is a seasoned rice wine. Both are available in Asian specialty markets and some supermarkets in the Asian section.
- Black bean-garlic sauce is made from fermented black beans, garlic and rice wine.
Nutrition Per serving:
123 calories; 8 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 12 g carbohydrates; 4 g protein; 5 g fiber; 485 mg sodium; 406 mg potassium.
Nutrition Bonus: Vitamin C (80% daily value), Vitamin A (35% dv), Folate (32% dv), high omega-3s.
1/2 Carbohydrate Serving
Exchanges: 2 vegetable, 1 1/2 fat