Roasted Savoy Cabbage with Black Bean-Garlic Sauce

Roasted Savoy Cabbage with Black Bean-Garlic Sauce

11 Reviews
From: EatingWell Magazine, March/April 2007

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

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 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

  • Active

  • Ready In

  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.
  • 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 information

  • Serving size: 3/4 cup
  • Per serving: 147 calories; 8 g fat(1 g sat); 8 g fiber; 18 g carbohydrates; 5 g protein; 188 mcg folate; 0 mg cholesterol; 6 g sugars; 0 g added sugars; 2421 IU vitamin A; 71 mg vitamin C; 96 mg calcium; 1 mg iron; 591 mg sodium; 576 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 1 1/2 fat

Reviews 11

July 29, 2013
profile image
By: EatingWell User
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.
June 26, 2013
profile image
By: Tofu Kitty
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.
February 16, 2013
profile image
By: EatingWell User
Roast at 500 F Carcinogen ----> cancer (unfortunately) Cons: Anything roast over 500 F will create a carcinogen environment on the food
March 03, 2012
profile image
By: EatingWell User
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)
August 16, 2011
profile image
By: csl
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
August 06, 2011
profile image
By: gapgrl94
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.
July 03, 2010
profile image
By: EatingWell User
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!
September 21, 2009
profile image
By: EatingWell User
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
September 21, 2009
profile image
By: EatingWell User
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