Grilled Cabbage Wedges With Spicy Lime Dressing Recipe 465
GRILLED CABBAGE WEDGES WITH SPICY LIME DRESSING RECIPE - (4.6/5)
Provided by á-4939
Number Of Ingredients 11
Steps:
- Heat a gas or charcoal grill. Whiz the limes, olive oil, fish sauce, garlic, cilantro, salt, cayenne and sugar in a small chopper or blender until the sauce is pale orange and the garlic is pulverized. Set aside. Remove the loosest, toughest outer leaves from the cabbage, and cut into 8 evenly-sized wedges. Do not remove the stalk or inner core. Lightly brush the wedges with grapeseed or canola oil. Place the wedges on the grill and cover. Cook for 5 to 7 minutes, or until the edges of each layer are blackened and the cabbage is beginning to soften. Flip each wedge over, cover the grill, and cook for an additional 5 to 7 minutes on the other side. Remove the cabbage when it is beginning to wilt, but is still firm in the middle. (This will also be somewhat a matter of taste; I like it fairly crispy still, but you may prefer it more well-done.) If necessary, turn the heat down or move the wedges to a cooler part of the grill so they don't burn. But don't be afraid of those blackened edges; you want a lot of grill and char marks on the cabbage to give it smoky flavor. Take the cabbage off the grill and arrange the wedges on a plate. Pour the dressing over top and serve immediate, with wedges of lime to garnish.
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GRILLED CABBAGE WEDGES WITH SPICY LIME DRESSING
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- Blend the lime juice, olive oil, garlic, cilantro, salt, cayenne, and sugar in a small food processor until the sauce is pale, and the garlic is pulverized. Set aside.
- Remove the loosest, toughest outer leaves from the cabbage, and cut into 9 evenly sized wedges. Do not remove the stalk or inner core. Lightly brush the wedges with grapeseed or canola oil.
- Place the edges on the grill and cover. Cook for 5-7 minutes, until the edges of each layer are blackened and the cabbage is beginning to soften. Flip each wedge over, cover again, and cook for an additional 5-7 minutes on the other side. Remove the cabbage when it is beginning to wilt, but is still firm in the middle. Don’t be afraid of blackened edges.
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