Roasted Savoy Cabbage with Black Bean-Garlic Sauce

http://www.eatingwell.com/recipes/roasted_savoy_cabbage_with_black_bean_garlic_sauce.html

From EatingWell:  March/April 2007, EatingWell for a Healthy Heart Cookbook

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

Ingredients

• 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

Preparation

1. 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.
2. 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.

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

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.