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
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
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!
Roast at 500 F Carcinogen ---- cancer (unfortunately) Cons: Anything roast over 500 F will create a carcinogen environment on the food
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
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.
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
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.
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)
