Cabbage may be the unsung hero of the vegetable universe. It is nutrient-dense, has a very long shelf life (just peel away the outer layers), can be eaten cooked or raw, and shows up in just about every culture’s cuisine around the world. It is the epitome of versatility and value. Here’s hands down my favorite way to cook it in the summer:
Photo: Mia Yakel |The Kitchn
Ingredients
Serves 4-8
1 head of cabbage
1/3 cup of canola or vegetable oil
pinch of salt
dressing of your choice (recommended: peanut sauce)
Turn on your grill! It should be smoking hot when you place your cabbage wedges, so give it time to warm up while you prep.
Slice the cabbage in half, and then slice additional wedges from the core so that they remain intact. Makes about 6-8 wedges, depending on the cabbage size. Each wedge is 1-2” thick at the outside.
Brush each wedge with oil, add a little salt and seasoning to taste.
Grill temp should be very hot. Grill the wedges for 5-10 minutes per side in an enclosed grill so it will sear the outer layers and cook through the inner layers.
While it’s grilling, I love to prepare a simple sauce or dressing, my favorite being peanut sauce.
Once you take the cabbage off the grill, drizzle with your dressing, and serve as a warm, summer salad.
Recipe by Robin Chanin
