Grilled Cabbage
Cabbage is taken to the next level when grilled, leaving you with charred edges and a tender inside. An herby chimichurri makes a perfect accompaniment.
Ingredients
- 3 cloves garlic
- ½ cup fresh parsley, roughly chopped
- 3 tablespoons apple cider vinegar
- 3 tablespoons fresh oregano
- 1 teaspoon crushed red pepper
- ½ teaspoon fine sea salt, plus more for seasoning
- ¼ teaspoon black pepper
- ½ cup extra-virgin olive oil, plus more for brushing
- 1 head green cabbage
Instructions
- Preheat the grill to medium-high.
- Purée the garlic, parsley, vinegar, oregano, crushed red pepper, salt, and pepper in a food processor.
- Stir the olive oil into the parsley mixture and allow it to rest for at least 15 minutes.
- Meanwhile, slice the cabbage in half from top to the bottom, then cut each half into 4 wedges, keeping the core intact.
- Brush the cabbage with extra olive oil and sprinkle with salt to taste.
- Put the cabbage on the grill and close the cover.
- Grill the cabbage for 7 minutes, then flip and grill for another 8 minutes or until tender on the inside and lightly charred on the outside.
- Serve the cabbage warm, either in wedges or chopped, and drizzled with chimichurri.