By Katie Gagne
I have always loved cabbage in all forms: boiled, roasted, turned into sauerkraut and coleslaw. This recipe is a different take on this staple for many Irish.
Have you ever tried grilling wedges of the great green veggie on an actual grill? Well, let me assure you, it’s not only delish and simple, but so versatile.
You can have it as a simple side dish with salt and pepper added. It looks great and make the perfect bite served on a platter drizzled with your favorite dressing.
Here I made a larger meal-size salad that highlights this tasty vegetable.
INGREDIENTS:
Makes approximately 2 large servings
1 large head of your favorite Cabbage – Napa is very sturdy and hold up well on the grill. Green and Red Cabbage work great too and add a bit of color.
2 teaspoons Canola Oil
1 cup Spiced or Sugared Pecans
6-8 ounces Blue Cheese Crumbles
¾ cup Ranch Dressing or any buttermilk flavored dressing, including more blue cheese if you prefer. This amount can be adjusted to personal taste.
4-5 stalks of Green Onions (scallions) white and green parts, finely chopped
Salt and Pepper to taste
DIRECTIONS:
Heat your outdoor grill to medium.
Cut the cabbage into thick wedges. A large head should give 8.
Place the wedges carefully on a plate or in a shallow bowl and drizzle with canola oil and sprinkle with salt and pepper.
Carefully, so as not to allow the cabbage wedges to fall apart, place on the hot grill for 4-5 minutes per side. Watch closely so they do not overcook but achieve a nice soft and grilled texture.
Place the warm cabbage wedges in two bowls or on two large plates.
You can leave the wedges whole or break them up if you like.
Sprinkle with nuts and blue cheese crumbles and dried cranberries (optional)
Top with Salmon or a favorite protein (optional)
Drizzle with dressing.
Top with green onions and season with salt and pepper to taste.
Serve warm or room temperature.
The bitterness of the cabbage as opposed to lettuces or other greens really make this uncomplicated dish unique.
Dried Cranberries can be added if desired for some sweetness.
This is also a great vehicle to add Salmon to as a protein.
See More of Katie’s Cooking Up a Hooley in the Kitchen: HERE
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Katie Gagne
*Katie is an English teacher at Trinity High School by day and in her “spare” time runs her own at-home baking business, Sassy’s Sweets and Oh So Much More, specializing in gourmet cakes, cookies, cupcakes, and pastries. She can be reached at [email protected] or (440) 773-4459
