Thursday, February 27, 2014

Roasted Savoy Cabbage with Black Bean Garlic Sauce - Easy

I bet you don't like cooked veggies because every time you were served it in the past it was overcooked, gray-green and  yucky.  Especially cabbage.  As an added non-bonus, overcooked, boiled cabbage can be quite pungent. I grew up in an apartment house, where you knew when dinner in the apartment opposite ours included cabbage.  I have no idea what exactly the concoction was, but the smell was totally vile.  Argh!  My mother never made cabbage, so I thought that this was what cabbage was.

Fast-forward a million years.  I finally discovered that there was another way to make cabbage.  A delicious way ...


















Roasting!  Roasted cabbage is crisp and tasty. Mild and almost sweet.  I bet you'll love it!  Especially savoy cabbage, made with a Chinese-style sauce.

Savoy cabbage kind of resembles ordinary green cabbage, especially its darker outer leaves, but with a crinklier appearance. 

Darker outer leaves already shed.
Just use your imagination.


















Don't let that tough-looking vein-like pattern fool you.  When roasted properly, savoy cabbage is very tender.  And the only aroma will be from the seasonings.

Even your neighbors will approve.


Roasted Savoy Cabbage with Black Bean Garlic Sauce - Easy
Lightly adapted from EatingWell
Yield: 4 Servings

1 small head savoy cabbage, cut into 1-inch squares
2 Tbl. vegetable oil
2 Tbl. rice wine
4 tsp. black bean garlic sauce
2 tsp. white vinegar
2 tsp. sesame oil
1/4 tsp. sriracha (chili) sauce, optional
4 scallions (green parts only), thinly sliced

Preheat oven to 500°F.














Toss cabbage and with the oil in a large roasting pan.  Spread cabbage out in an even layer.


















Roast for 15 minutes, or until leaves just begin to wilt and brown a bit around the edges.













Remove pan from oven.  Whisk together the rice wine and black bean-garlic sauce in a small bowl. Drizzle mixture over cabbage and stir until completely coated. Return pan to oven. Roast another 5 minutes or until tender.














Drizzle vinegar, sesame oil and sriracha sauce (if using) over the cabbage.  Stir until combined.















Garnish with sliced scallions before serving.

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