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?!
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
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!)