Roasted Savoy Cabbage with Black Bean-Garlic Sauce

Rating: 4.27 stars
11 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

Roasting cabbage brings out its rich, nutty flavor. We think Savoy is particularly beautiful, but green cabbage works as well.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2007
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Ingredients

Directions

  • Preheat oven to 500 degrees 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.

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  • 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

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 soybeans, garlic and rice wine.

Nutrition Facts

Serving Size: 3/4 cup
Per Serving:
146.8 calories; protein 5.1g 10% DV; carbohydrates 17.7g 6% DV; exchange other carbs 1; dietary fiber 7.7g 31% DV; sugars 6.4g; fat 7.6g 12% DV; saturated fat 0.7g 4% DV; cholesterolmg; vitamin a iu 2420.9IU 48% DV; vitamin c 71mg 118% DV; folate 188mcg 47% DV; calcium 96.1mg 10% DV; iron 1.3mg 7% DV; magnesium 65.1mg 23% DV; potassium 576.3mg 16% DV; sodium 591.4mg 24% DV; thiamin 0.2mg 16% DV.
Exchanges:

2 vegetable, 1 1/2 fat

Reviews (11)

Read More Reviews
11 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 3 stars
07/29/2013
This recipe has great flavor but the result would be more desireable if the cabbage leaves were cut into 1 squares not the cabbage. The big tough chunks were not good but the single leaves were very flavorful and edible. I probably should have left the cabbage in the oven longer too. Read More
Tofu Kitty
Rating: 5 stars
06/26/2013
I made this last week using local green cabbage that seemed a little tougher than savoy. I was wary about the oven temp being so high so I checked on it frequently and gave it a good toss with some tongs every few minutes. It came out perfectly crisp tender and full of flavor. My boyfriend's been raving about it so I'm making it again tonight. Read More
EatingWell User
Rating: 2 stars
02/16/2013
Roast at 500 F Carcinogen ---- cancer (unfortunately) Cons: Anything roast over 500 F will create a carcinogen environment on the food Read More
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EatingWell User
Rating: 2 stars
03/03/2012
500F - are you sure? I think 500F might be a just a little warm - I ended up with a lot of the cabbage black and inedible (I just happen to have a thermocouple thermometer with me - so I know my oven in accurate - I ran it at 250C (max) which is 480F) Read More
EatingWell User
Rating: 5 stars
10/31/2011
This was excellent - I used the napa cabbage and garlic scapes from my CSA share. I didn't have the rice wine listed so I used 1 Tbsp mirin and 1 Tbsp sherry and it was great! It looks like a lot of food when you put it in the oven but it really cooks down. We'll definitely be having this again! Anonymous Jericho VT Read More
EatingWell User
Rating: 5 stars
10/31/2011
I made this using blanched green cabbage leftover from making cabbage rolls and it was amazing! I also didn't have rice wine or sherry so I substituted rice vinegar with a dash of sugar. Absolutely delicious and a great way to use up leftover cabbage! Melanie Read More
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EatingWell User
Rating: 5 stars
10/31/2011
I only made this recipe because I was given a jar of black bean garlic sauce. It was very easy to make and very good! My kitchen smelled like a good Chinese restaurant. This is the best way I have ever had cabbage. Dallas TX Read More
EatingWell User
Rating: 5 stars
10/31/2011
This was delicious - I made it with Napa cabbage which was available and we really liked it. victoria MD Read More
EatingWell User
Rating: 5 stars
10/30/2011
Wow - this was fabulous! I also used napa cabbage and garlic scapes from my CSA - great use of the scapes. The only modifications I made were to use black bean sauce with no garlic (because that's what I had and the scapes added a nice garlicky flavor anyway) and no scallions because I didn't have any around. It was still fantastic - and so easy! Read More
gapgrl94@yahoo.com
Rating: 5 stars
10/29/2011
Really good flavor Roasting the cabbage really brings out a nice flavor. I made this recipe because I had some left over black bean garlic sauce from the "black bean salmon stir-fry" on this site and I am so glad I made it. Definately a keeper! It paired well with Grilled Pork Chops. Read More
csl
Rating: 5 stars
10/29/2011
Great Cabbage dish Yum and easy! Roasted mine on the charcoal grill w/smoking chips - nice smoky flavour resulted. Served it with whole wheat angel hair pasta rather than meat. Pros: fast Cons: must have bean sauce on hand Read More
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