Roasted Savoy Cabbage with Black Bean – Garlic Sauce

Ingredients

  • 1 head Savoy cabbage, (about 1½ pounds), cored and cut into 1-inch squares
  • 4 teaspoons canola or coconut oil
  • 2 tablespoons seasoned or plain rice wine or dry sherry
  • 4 teaspoons of black bean-garlic sauce (found at most supermarkets in the Asian section)
  • 1 bunch scallions, minced
  • 2 teaspoons distilled white vinegar
  • 2 teaspoons toasted sesame oil
  • 5 dashes hot sauce, or to taste

Preparation

  1. 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.
  2. 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.