Contributed by (Recipe adapted from “Delish” at www.delish.com)
1 head(s) Savoy cabbage (about 1 1/2 lbs), cored and cut into 1-inch sq 4 tsp Oil 2 Tbs Rice wine, or dry sherry 4 tsp Black bean-garlic sauce 1 bunch Scallions, minced 2 tsp distilled White vinegar 2 tsp toasted Sesame oil 5 dashes Hot sauce, or to taste
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. Add to roasting pan, mix well, and serve.
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