Grilled Cabbage with Spicy Lime Dressing

To contact us Click HERE
Ok, I know what you're thinking. Cabbage. Cabbage?But don't judge. Don't give up on this humble veggie without giving it another,newer (and tastier) try. I've always been a fan of raw cabbage, although I knowthat puts me in the minority. In fact, as a kid I remember we used to ask mymom for the cabbage core whenever she was making cole slaw. If you've nevertried the core, please do. It's a little like a radish without the bite. Verytasty. But I digress. I saw this recipe for grilled cabbage on The Kitchn andknew that I wanted to try it immediately. I also knew that I would meet withsome resistance from the Hubs, but I thought the spicy lime dressing mightbring him around. Well, he admitted he had his doubts, but in the end said thathe was "pleasantly surprised." Hey, I'll take it. This is a great,flavor-packed side dish that is surprisingly filling, considering it's prettymuch just cabbage. The dressing is very citrusy, but pairs nicely with themellow cabbage and the garlic and cilantro also stood out. If I had onecomplaint it would be that I didn't get spiciness from this at all, so nexttime I might add a jalapeno to the dressing. We used half a head of cabbage fortwo people, but I'm including the recipe for the whole head below. 


Ingredients
1/4 cup lime juice (2-3 limes)
1/4 cup extra virgin olive oil
1 teaspoon fish sauce
2 garlic cloves, pressed or minced
1/4 cup cilantro leaves
1/2 teaspoon salt
1/2 teaspoon cayenne
1/4 teaspoon sugar
1 head green cabbage
Grapeseed or canola oil

For the dressing, whisk all the ingredients except the cabbage together in asmall bowl. The original recipe said to "whizz" them in a foodprocessor, but to be honest, I didn't feel like dirtying up my whole Cuisinartjust for this little bit of dressing. So I used my trusty garlic press and Ifeel like it turned out just fine. Set the dressing aside and prepare yourcabbage. Get rid of the outer layers of tough leaves until you get to the tastygood cabbage inside. Cut it into 8 wedges and brush the edges with oil. Togrill it, put the wedges on for about 5 minutes or so with the cover closeduntil the edges start to get some good color. Flip them on the other edge andcook for another 5-7 minutes with the cover closed. We kept the cabbagerelatively crisp in the center, but if you want to soften it up even more justcook it for longer.  Then just pour the dressing over the wedge and servewith a knife. Give cabbage a chance! You might find yourself pleasantlysurprised as well.