Best Roasted Savoy Cabbage With Black Bean Garlic Sauce Recipes

ROASTED SAVOY CABBAGE WITH BLACK BEAN-GARLIC SAUCE

Roasted Savoy Cabbage With Black Bean-Garlic Sauce image

Roasting any vegetable brings out its rich, nutty flavor, as it does with the Savoy cabbage. This recipe would be perfect with green cabbage as well. This is a very easy recipe and makes for a nice side dish. Found this in Eating Well Newsletter 06/02/2007.

Provided by Manami

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 head savoy cabbage, cored and cut into 1-inch squares (about 1 1/2 pounds)
4 teaspoons canola oil
2 tablespoons shao hsing rice wine or 2 tablespoons dry sherry
4 teaspoons black bean garlic sauce
1 bunch scallion, minced
2 teaspoons distilled white vinegar
2 teaspoons toasted sesame oil
5 dashes hot sauce (to taste)

Steps:

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.

Nutrition Facts : Calories 84.3, Fat 6.8, SaturatedFat 0.7, Sodium 9.4, Carbohydrate 3.7, Fiber 1.2, Sugar 1.1, Protein 0.9

ROASTED SAVOY CABBAGE WITH RAISINS

Roasted Savoy Cabbage with Raisins image

Categories Fruit Side Roast Vegetarian Raisin Fall Cabbage Gourmet Pescatarian Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 7

Ingredients

2 tablespoons golden raisins
1 large head Savoy cabbage (2 1/2 pounds), quartered and cored
2 1/2 tablespoons peanut oil
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
3 tablespoons unsalted butter
2 fresh thyme sprigs

Steps:

Put oven rack in middle position and preheat oven to 400°F.
Soak raisins in very hot water to cover in a small bowl 30 minutes, replacing hot water once or twice as it becomes tepid.
Tear cabbage into large pieces.
Heat oil in a 12-inch heavy ovenproof skillet or pot over moderately high heat until hot but not smoking, then add cabbage in 5 batches, adding some salt and pepper with each batch, stirring, and adding next batch as previous batch begins to wilt. (Some cabbage will brown.) Add butter and thyme and cook, stirring frequently, until all cabbage is wilted, about 3 minutes. Drain raisins and add to cabbage, then transfer skillet to oven and roast, stirring every 10 minutes, until cabbage is tender, 30 to 40 minutes. Discard thyme sprigs before serving.

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