Roasted Savoy Cabbage with Black Bean-Garlic Sauce

From EatingWell: March/April 2007, EatingWell for a Healthy Heart Cookbook (2008)

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

READER'S COMMENT:

"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...

Roasted Savoy Cabbage with Black Bean-Garlic Sauce Recipe

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9 Reviews for Roasted Savoy Cabbage with Black Bean-Garlic Sauce

02/16/2013

Anonymous

Roast at 500 F

Carcinogen ----> cancer (unfortunately)

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03/03/2012

Anonymous

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)

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08/16/2011

camelialamey

Recommends this recipe

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

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08/06/2011

gapgrl94

Recommends this recipe

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.

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07/03/2010

Anonymous

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!

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