Cabbage is one of the most useful vegetables. I love it in slaw, in stews, in mashed potatoes, etc., and here we have a recipe that grills it. I think you could serve this hot for the cold days we are now having, although the recipe cools the cabbage to serve as salad. Enjoy!
Ingredients
- 1 1/2 Tbsp cider or rice vinegar, plus more to taste
- 1 1/2 Tbsp maple syrup, plus more to taste
- 1 1/2 Tbsp avocado or grape seed oil
- 1 1/2 tsp Dijon-style mustard
- 1/2 tsp caraway seeds
- Kosher salt and freshly ground black pepper to taste
- 1/2 head savoy or other green cabbage quartered, lengthwise through core
- 2 Tbsp thinly sliced fresh mint
Directions
Light a charcoal or wood-burning grill and let the coals burn down to glowing embers. May also be grilled in an iron skillet or indoor grill.
Meanwhile, make the dressing: In a large bowl, whisk the vinegar and maple syrup. Whisk in the oil, followed by the mustard and caraway seeds. Season to taste with salt and pepper.
Lay the cabbage quarter(s) directly on the grill and roast until all sides are charred, turning with tongs, about 2 minutes per side. Transfer to a sheet pan and let cool.
Discard the tough core of the cabbage then thinly slice the cabbage crosswise. Add the sliced cabbage to the dressing and toss to coat. Season with more salt, maple syrup, and vinegar to taste. Refrigerate until serving and serve within a couple hours of mixing. Just before serving, stir in the mint.
4 Servings.
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