ROASTED CABBAGE WITH BLACK BEAN GARLIC SAUCE

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 F.

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.

Source: the American Institute for Cancer Research