I cannot take full credit for this grilled cabbage recipe. It’s a blatant take off (not complete copy) of Faith Durand’s recipe that was featured on The Kitchn. I found it so intriguing that I just had to give it a try.
Cabbage is a food that tends to be on my periphery. Though known for it’s vitamin C packed leaves and neutral taste when eaten raw, I hesitate to cook cabbage, except for the odd stuffed leaves or alongside corned beef in March. Cole slaw is not really one of my favorite dishes, I find it too sloshy and laden. Occasionally I’ll make a marinated salad with a dressing similar to this one. Marinating softens the leaves making to easier on my jaw, and it brings out the sweetness in the cabbage.
As it turns out, grilling also brings out some of that sweetness too. Best grilled outside though to allow the sulfurous odor to dissipate, but once cooked, it mellows into neutrality.
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