Step aside, cauliflower. It’s time to enjoy an equally tasty cruciferous crunch this season with cabbage. Cabbage may not sound like the most exciting food to grill, but a little olive oil, kosher salt and freshly ground pepper can work wonders. Plus, it’s super simple to prepare by following these steps.
- Wash a head of green cabbage. I find the smaller grapefruit-sized cabbage easier to work with.
- Cut off the stem portion of the cabbage, then cut in thick slices. You should end up with about four or five slices.
- Place the slices on a preheated grill and cook for about five minutes on one side, flip, then grill the other side for about four to five minutes. The slices may come apart just a bit at the edges, but that’s okay. I find that a metal grill spatula works best for flipping.
Enjoy grilled cabbage as a savory side or use it as a low-carb alternative to hamburger buns. And if you have leftovers, I’ve found that it holds up surprisingly well the next day and is a delicious addition to fish tacos.
If you’re looking to add a little “somethin’ somethin’” to your grilled cabbage, give this green sauce a try: In a food processor, blend fresh cilantro, one avocado, juice from one lime, two cloves of garlic, mayonnaise, honey, splash of water, splash of white vinegar and kosher salt. I didn’t include measurements because I’m admittedly terrible at measuring ingredients when it comes to cooking. Don’t be afraid to tweak this sauce recipe and put your own unique spin on it.
How do you power up with plants in the summer?