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.
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
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.
Carcinogen ----> cancer (unfortunately)
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)