Grilled Napa Cabbage and Radicchio Topping
By Andrew JanjigianPublished on April 30, 2014
Time
1 hour
Yield
Serves 4 (Makes about 3/4 cup)
Ingredients
2 tablespoons sour cream 2 tablespoons mayonnaise 2 tablespoons buttermilk 1 tablespoon cider vinegar 1 tablespoon minced fresh parsley 2 teaspoons Dijon mustard ¼ teaspoon sugar ½ teaspoon table salt ⅛ teaspoon black pepper ¼ small head napa cabbage ½ small head radicchio, cut into 2 wedges2 tablespoons vegetable oil
Instructions
- Combine sour cream, mayonnaise, buttermilk, vinegar, parsley, mustard, sugar, 1/2 teaspoon salt, and 1/8 teaspoon pepper in medium bowl. Set aside.
- Place cabbage and radicchio on rimmed baking sheet and brush with oil (do not clean sheet). Grill over hot fire until lightly charred and beginning to wilt, 2 to 4 minutes on each cut side. Return to sheet and let cool, 5 minutes. Slice cabbage and radicchio thin, then transfer to bowl with reserved sour cream mixture. Toss to combine and season with salt and pepper to taste.
Time
1 hourYield
Serves 4 (Makes about 3/4 cup)Ingredients
2 tablespoons sour cream
2 tablespoons mayonnaise
2 tablespoons buttermilk
1 tablespoon cider vinegar
1 tablespoon minced fresh parsley
2 teaspoons Dijon mustard
¼ teaspoon sugar
½ teaspoon table salt
⅛ teaspoon black pepper
¼ small head napa cabbage
½ small head radicchio, cut into 2 wedges
2 tablespoons vegetable oil
Ingredients
2 tablespoons sour cream
2 tablespoons mayonnaise
2 tablespoons buttermilk
1 tablespoon cider vinegar
1 tablespoon minced fresh parsley
2 teaspoons Dijon mustard
¼ teaspoon sugar
½ teaspoon table salt
⅛ teaspoon black pepper
¼ small head napa cabbage
½ small head radicchio, cut into 2 wedges
2 tablespoons vegetable oil
Ingredients
2 tablespoons sour cream
2 tablespoons mayonnaise
2 tablespoons buttermilk
1 tablespoon cider vinegar
1 tablespoon minced fresh parsley
2 teaspoons Dijon mustard
¼ teaspoon sugar
½ teaspoon table salt
⅛ teaspoon black pepper
¼ small head napa cabbage
½ small head radicchio, cut into 2 wedges
2 tablespoons vegetable oil
Why This Recipe Works
For a different take on a burger topping, we created a cross between a slaw and a sauce. Using the same fire on which we cook the burgers, we lightly char a vegetable to add a smoky element. Once the vegetable is cool, we toss it in a tangy dressing made of buttermilk, sour cream, mayonnaise, cider vinegar, and sugar. A dollop is all it takes to dress up any burger.
Instructions
- Combine sour cream, mayonnaise, buttermilk, vinegar, parsley, mustard, sugar, 1/2 teaspoon salt, and 1/8 teaspoon pepper in medium bowl. Set aside.
- Place cabbage and radicchio on rimmed baking sheet and brush with oil (do not clean sheet). Grill over hot fire until lightly charred and beginning to wilt, 2 to 4 minutes on each cut side. Return to sheet and let cool, 5 minutes. Slice cabbage and radicchio thin, then transfer to bowl with reserved sour cream mixture. Toss to combine and season with salt and pepper to taste.
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