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.
Roasted Savoy Cabbage with Black Bean-Garlic Sauce
Roasting cabbage brings out its rich, nutty flavor. We think Savoy is particularly beautiful, but green cabbage works as well.
11 Reviews for Roasted Savoy Cabbage with Black Bean-Garlic Sauce
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!
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
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!
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