Roasting cabbage brings out its rich, nutty flavor. We think Savoy is particularly beautiful, but green cabbage works too.
- 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
- Tip: Black bean-garlic sauce is made from fermented black beans, garlic and rice wine.
- Shao Hsing (or Shaoxing) is a seasoned rice wine. Both are available in Asian specialty markets and some supermarkets in the Asian section.
Preheat oven to 500 degrees 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.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
123 calories; 8g total fat; 1g total saturated fat; 0mg cholesterol; 485mg sodium; 12g carbohydrates; 5g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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