EatingWell for a Healthy Heart Cookbook (2008)
Roasting cabbage brings out its rich, nutty flavor. We think Savoy is particularly beautiful, but green cabbage works as well.
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.
Per serving :
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
1/2 Carbohydrate Serving
Exchanges: 2 vegetable, 1 1/2 fat
Tips & Notes
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.