Roasted Savoy Cabbage with Black Bean-Garlic Sauce

Name: Roasted Savoy Cabbage with Black Bean-Garlic Sauce
Total time: 30 min
Ingredients: 1 cup 1 head Savoy cabbage, (about 1 1/2 pounds), cored and cut into 1-inch squares; 4 teaspoons canola oil; 2 tablespoons 2 tablespoons Shao Hsing rice wine, or dry sherry (see Tip); 4 teaspoons 4 teaspoons black bean-garlic sauce, (see Tip); 1 1 bunch scallions, minced; 2 teaspoons distilled white vinegar; 2 teaspoons toasted sesame oil; 5 dashes hot sauce, or to taste

Rating: 4.27 stars

11 Ratings
11 Reviews

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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Recipe Summary

total:

30 mins

Servings:

Nutrition Profile:

Low-Calorie

High Fiber

Dairy-Free

Gluten-Free

Vegetarian

Vegan

Healthy Immunity

Low Added Sugars

Nutrition Info

Ingredients

1 cup 1 head Savoy cabbage, (about 1 1/2 pounds), cored and cut into 1-inch squares
4 teaspoons canola oil
2 tablespoons 2 tablespoons Shao Hsing rice wine, or dry sherry (see Tip)
4 teaspoons 4 teaspoons black bean-garlic sauce, (see Tip)
1 1 bunch scallions, minced
2 teaspoons distilled white vinegar
2 teaspoons toasted sesame oil
5 dashes hot sauce, or to taste

Directions

Step 1

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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Step 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.

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:

147 calories; protein 5.1g; carbohydrates 17.7g; dietary fiber 7.7g; fat 7.6g; saturated fat 0.7g; vitamin a iu 2420.9IU; vitamin c 71mg; folate 188mcg; calcium 96.1mg; iron 1.3mg; magnesium 65.1mg; potassium 576.3mg; sodium 591.4mg; thiamin 0.2mg.

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

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EatingWell User

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

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

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

EatingWell User

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

EatingWell User

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

EatingWell User

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

csl

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

Tofu Kitty

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

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

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