Grilled Cabbage with Balsamic-Dijon Vinaigrette
Grilling cabbage may
be a foreign idea (as I got many odd looks when I was mentioned this to my
guests), but adding this vegetable to the grill will not just add a hint of
sweetness but also a depth of smokiness. You may want to even try grilling your
cabbage before throwing it into slaw.
I picked up this cabbage from the farmer's market. How could you not want to take this home?! |
Ingredients:
1 medium cabbage
2 tablespoons olive
oil
Salt and Pepper
2 tablespoons Dijon mustard
2 tablespoons balsamic
vinegar
1 teaspoon lemon juice
¼ extra-virgin olive
oil
Directions:
To prepare cabbage,
remove outer layers. Cut cabbage into sixths (or quarters if easier.) Remove core, brush both sides with olive oil
then sprinkle with salt and pepper.
While preparing your
cabbage, heat your grill. Place your
cabbage on indirect heat on the grill for about 5 minutes, flip sides, and grill
for 5 more minutes. (You just want to char the outsides lightly, not cook the
cabbage.)
To prepare
vinaigrette: Whisk mustard and vinegar together in a bowl. Continue to whisk as you slowly add the olive
oil until thoroughly emulsified.
When cabbage outside
are charred, drizzle vinaigrette evenly over portions.
Serve while hot.
(I recommend grilling
up a steak while you are grilling up this cabbage. They make an excellent
pair!)
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