Roasted Savoy Cabbage with Black Bean-Garlic Sauce

Ingredients

• 1 head(s) Savoy cabbage (about 1 1/2 pounds),  cored and cut into 1-inch sq
• 4 teaspoon(s) canola oil
• 2 tablespoon(s) Shao Hsing rice wine, or dry sherry
• 4 teaspoon(s) black bean-garlic sauce
• 1 bunch(es) scallions, minced
• 2 teaspoon(s) distilled white vinegar
• 2 teaspoon(s) toasted sesame oil
• 5 dash(es) hot sauce,  or to taste

Bring a large saucepan of water to a boil. Peel off 6 of the big outer leaves, without holes, from each cabbage; set aside. Core and thinly slice remaining cabbage. Fill medium bowl with ice water; set aside. Blanch the cabbage leaves until bright green and flexible, about 1 minute. Drain cabbage; immerse in ice bath. When cool, drain in colander; set aside.

Directions

1. Preheat oven to 500 degrees 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.

Taken From Delish: http://www.delish.com/recipefinder/roasted-savoy-cabbage-black-bean-garlic-sauce-recipe-5853