Roasted Cabbage

Roasted Cabbage with Black Bean Garlic Sauce

Ingredients

1/2 cup carrots, sliced into 1/4 inch pieces
1 medium head Savoy cabbage, cored and cut into 1-inch pieces
2 bunches scallions, finely chopped (about 3 cups)
2 Tbsp. canola oil
2 Tbsp. seasoned rice wine (or dry cooking sherry may be substituted)
2 Tbsp. black bean garlic sauce
1 Tbsp. distilled white vinegar
1 Tbsp. sesame oil
4 dashes hot sauce, or to taste

Preheat oven to 500 degrees.

Steam carrots until tender, 2-3 minutes in microwave.
Toss cabbage, steamed carrots and green onions with
canola oil in a large roasting pan and spread evenly.
Roast until cabbage begins to wilt and brown, approximately
15 minutes.

Combine rice wine with black bean garlic sauce in a small
glass bowl. Drizzle over cabbage and carrots and gently toss.
Place back in oven and continue to roast until cabbage is tender,
about 4-5 minutes. Remove from oven and toss with vinegar, sesame
oil and hot sauce.

Makes 8 servings.

Per serving: 110 calories, 6 g total fat (<1 g saturated fat),
13 g carbohydrates, 3 g protein, 5 g dietary fiber, 168 mg sodium.