Grilled Cabbage with Ginger-chili Vinaigrette
Yields:
4 Servings
Prep Time: 30 Mins
Cook Time:
30 Mins
Total Time:
1 Hr
In this easy recipe, you’ll cut a whole cabbage into wedges held intact by the core and stem, so you can char the cabbage to smoky, roast perfection. Once you’ve blackened the edges and cooked the interiors to crisp-tender, drizzle the wedges with a savory ginger-soy vinaigrette.
Ingredients
- 1 tablespoon finely grated ginger
- 2 tablespoons soy sauce
- 2 tablespoons honey or agave nectar
- 1 tablespoon rice vinegar
- 1 tablespoon dark sesame oil
- 3 tablespoons vegetable oil
- 1/2 teaspoon red pepper flakes
- 1 head green cabbage
- Vegetable oil for brushing
Preparation
- In a cup, whisk the ginger, soy sauce, honey, rice vinegar, sesame oil, vegetable oil and pepper flakes. Reserve.
- Preheat the grill on high.
- Trim the base of the cabbage, then cut in half, vertically, leaving the core in place. Cut each half into four equal wedges, each of which has part of the core intact. Brush with oil.
- Place the oiled wedges on the hot grill and cover. Cook for 5-7 minutes, or until the edges of each layer are blackened and the cabbage begins to soften. Flip each wedge over, cover the grill, and cook for an additional 5-7 minutes on the other side. Remove the cabbage when it begins to wilt but is still firm in the middle. If necessary, turn the heat down or move the wedges to a cooler part of the grill so they don’t burn.
- Move the wedges to a large plate and drizzle with the dressing.
Serving Suggestion
Serve alongside an Asian-inspired noodle dish and grilled beef, chicken or tofu skewers.
Nutritional Information
210 calories, 14 g. fat, 0 mg. cholesterol, 440 mg. sodium, 21 g. carbohydrate, 5 g. fiber, 3 g. protein
