Roasted Savoy Cabbage with Black Bean-Garlic Sauce

From EatingWell: March/April 2007, EatingWell for a Healthy Heart Cookbook — Subscribe Now!

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

READER'S COMMENT:

"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...

Roasted Savoy Cabbage with Black Bean-Garlic Sauce Recipe

4 servings, 3/4 cup each

Active Time: 15 minutes

Total Time: 30 minutes

Nutrition Profile

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

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.

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.

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.

Nutrition Bonus: Vitamin C (80% daily value), Vitamin A (35% dv), Folate (32% dv), high omega-3s.

1/2 Carbohydrate Serving

Exchanges: 2 vegetable, 1 1/2 fat