Grilled Cabbage
By Carolynn Purpura MacKayPublished on June 27, 2013
Time
1 hour, plus 45 minutes salting
Yield
Serves 4
Ingredients
Salt and pepper 1 head green cabbage (2 pounds), cut into 8 wedges through core1 tablespoon minced fresh thyme 2 teaspoons minced shallot 2 teaspoons honey 1 teaspoon Dijon mustard ½ teaspoon grated lemon zest plus 2 tablespoons juice6 tablespoons extra-virgin olive oil
Before You Begin
Leave the core intact so the cabbage wedges don’t fall apart on the grill.
Instructions
- Sprinkle 1 teaspoon salt all over cabbage wedges and let sit for 45 minutes. Combine thyme, shallot, honey, mustard, lemon zest and juice, and ¼ teaspoon pepper in bowl. Slowly whisk in oil until incorporated. Reserve ¼ cup vinaigrette for serving.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium.
- Clean and oil cooking grate. Brush 1 cut side of cabbage wedges with half of vinaigrette. Place cabbage on grill, vinaigrette side down, and grill, covered for gas grill, until well browned, 7 to 10 minutes. Brush tops of wedges with remaining vinaigrette; flip and grill, covered for gas, until second side is well browned and fork-tender, 7 to 10 minutes. Transfer cabbage to platter and drizzle with reserved vinaigrette. Season with salt and pepper to taste. Serve.
Time
1 hour, plus 45 minutes saltingYield
Serves 4Ingredients
Salt and pepper
1 head green cabbage (2 pounds), cut into 8 wedges through core
1 tablespoon minced fresh thyme
2 teaspoons minced shallot
2 teaspoons honey
1 teaspoon Dijon mustard
½ teaspoon grated lemon zest plus 2 tablespoons juice
6 tablespoons extra-virgin olive oil
Ingredients
Salt and pepper
1 head green cabbage (2 pounds), cut into 8 wedges through core
1 tablespoon minced fresh thyme
2 teaspoons minced shallot
2 teaspoons honey
1 teaspoon Dijon mustard
½ teaspoon grated lemon zest plus 2 tablespoons juice
6 tablespoons extra-virgin olive oil
Ingredients
Salt and pepper
1 head green cabbage (2 pounds), cut into 8 wedges through core
1 tablespoon minced fresh thyme
2 teaspoons minced shallot
2 teaspoons honey
1 teaspoon Dijon mustard
½ teaspoon grated lemon zest plus 2 tablespoons juice
6 tablespoons extra-virgin olive oil
Why This Recipe Works
To prevent cabbage from falling apart on the grill, we slice it into thick wedges, keeping the core intact. Salting the cabbage in advance draws out moisture, which then turns to steam on the grill, helping soften even the tough interior of the wedges. A tangy lemon vinaigrette brushed on the cabbage before grilling speeds browning while adding flavor and seasoning. By reserving a portion of the vinaigrette before grilling, we’re left with a bright sauce to drizzle over the warm cabbage.
Before You Begin
Leave the core intact so the cabbage wedges don’t fall apart on the grill.
Instructions
- Sprinkle 1 teaspoon salt all over cabbage wedges and let sit for 45 minutes. Combine thyme, shallot, honey, mustard, lemon zest and juice, and ¼ teaspoon pepper in bowl. Slowly whisk in oil until incorporated. Reserve ¼ cup vinaigrette for serving.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium.
- Clean and oil cooking grate. Brush 1 cut side of cabbage wedges with half of vinaigrette. Place cabbage on grill, vinaigrette side down, and grill, covered for gas grill, until well browned, 7 to 10 minutes. Brush tops of wedges with remaining vinaigrette; flip and grill, covered for gas, until second side is well browned and fork-tender, 7 to 10 minutes. Transfer cabbage to platter and drizzle with reserved vinaigrette. Season with salt and pepper to taste. Serve.
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