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Roasted Savoy Cabbage with Black Bean-Garlic Sauce

Source: © EatingWell Magazine
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Active Time:  15 Minutes
Total Time:  30 Minutes
  4 servings, 3/4 cup each
Roasting cabbage brings out its rich, nutty flavor. We think Savoy is particularly beautiful, but green cabbage works as well.
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.
Roasted Savoy Cabbage with Black Bean-Garlic Sauce Recipe at
Preheat oven to 500°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 © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   4 servings, 3/4 cup each
Calories: 123
Fat, Saturated: 1g
Fiber: 5g
Carbohydrates, Total: 12g
Sodium: 485mg
% Cal. from Fat: 59%
Fat. Total: 8g
Protein: 4g
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