Grilled Cabbage Wedges with Spicy Lime Dressing

When most people think of grilling, they think of main dishes. I picked this recipe, because I thought it would be really cool to make a side dish to accompany the Grilled Eggplant and Roasted Red Pepper Sandwich with Herbed Goat Cheese that we made.

Other Grilling Wednesday Recipes: Grilled Potato Salad with Scallion Vinaigrette; Grilled Brussels Sprouts; Grilled Eggplant and Roasted Red Pepper Sandwich with Herbed Goat Cheese; Thai Citrus Tofu Kebobs.

Recipe from Breanna's Recipe Box.

-1/4 cup fresh lime juice
-1/4 cup extra-virgin olive oil
-1 teaspoon soy sauce
-2 garlic cloves
-1/4 cup parsley leaves
-1/2 teaspoon salt
-1/2 teaspoon cayenne
-1/2 teaspoon sugar
-1 head of cabbage (I used half of head of green and half a head of purple)
-Canola oil

In the a blender combine the lime juice, olive oil, soy sauce, garlic, parsley, salt, cayenne and sugar and blend until smooth.

Remove the loosest, toughest outer leaves from the cabbage; cut into 8 evenly sized wedges.  Do not remove the stalk or inner core.  Lightly brush the wedges with 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 has softened and most of the edges are blackened.

Take the cabbage off the grill and place on a serving plate.  Pour the dressing over the top of the cabbage and serve immediately with wedges of lime.

We liked this recipe, but I don't think we quite got our cabbage cooked all of the way through and we had it on the grill for quite a while. I think maybe the cabbage wedges need to be cut thinner to allow them to get cooked more thoroughly. For most of them, we ended up cutting the wedges more finely and sauteing them in a skillet. We both liked the spicy lime dressing with the cabbage though, it had nice flavor and goof heat. 


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