Grilled Cabbage Wedges With Caraway Vinaigrette
From chihuahua 15 years ago
- 20 minutes to make
- Serves 6
I found this recipe in my newspaper. I haven't had the chance to make it, but I imagine it's very good.
Ingredients
- kosher salt shopping list
- 1 medium cabbage shopping list
- olive oil shopping list
- Caraway Vinaigrette: shopping list
- 1 small shallot, minced shopping list
- 2 garlic cloves, crushed and minced shopping list
- 3/4 tsp. caraway seed, toasted and crushed shopping list
- 2 Tbsp. red wine vinegar shopping list
- juice of 1 lemon shopping list
- 2 tsp. miced fresh Italian parsley shopping list
- 1 tsp. minced fresh oregano shopping list
- 1 tsp. minced fresh thyme shopping list
- 1 tsp. celery Seed shopping list
- kosher salt shopping list
- black pepper in a mill shopping list
- 1/2 cup extra virgin olive oil shopping list
How to make it
- Fill a large saucepan half full with water.
- Add a tablespoon of Kosher Salt.
- Bring water to a boil over high heat.
- Reduce heat to medium low so water simmers.
- Cut cabbage in half, cutting from the top to bottom through the core.
- Remove core and cut each half into 3 wedges.
- Using tongs, put cabbage wedges into simmering water and cook 5 to 6 minutes, until cabbage just begins to soften.
- Transfer wedges to absorbent paper.
- Brush the cabbage pieces lightly with olive oil and set them, cut side down, on a rack above a charcoal fire, setting them away from the hottest coals.
- Grill 3 to 4 minutes.
- Turn and grill 3 to 4 minutes more, until they are tender when pierced through with a bamboo skewer.
- Transfer to a serving platter.
- Spoon Vinaigrette over them.
- Season with salt and pepper and cover with a tea towel or cloth napkin until ready to serve.
- Caraway Vinaigrette:
- In a small bowl, mix together the shallot, garlic, and caraway seed.
- Pour the vinegar and lemon juice over the mixture and let it sit for 20 minutes.
- Mix in the parsley, oregano, thyme, and celery seed.
- Season with salt and pepper, and whisk in the olive oil.
- Taste and correct the acid balance with more vinegar or more oil and season with more salt or pepper as necerssary.
- Use dressing within 2 days.
People Who Like This Dish 1
- notyourmomma South St. Petersburg, FL
- turtle66 Sacramento, CA
- glennk Dalmeny, CA
- dollhead Mechanicville, US
- chihuahua Sonoma County, USA
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The Rating
Reviewed by 4 people-
I Tried a similar recipe but not as good and it was delicious.
glennk
in Dalmeny loved it
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Love Cabbage...And BBQ'D!!! Love it..
turtle66
in Sacramento loved it
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This sounds really tasty! Thx for the share.
dollhead
in Mechanicville loved it
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