Serves: 6 to 8
Total Time: 1¼ hours
RECIPE OVERVIEW The fire of a hot grill tames cabbage’s crunch, turning the cabbage tender, sweet, and deliciously smoky. Slicing the head into thick wedges keeps it intact on the grill. To make sure the interior softens before the exterior overcooks, salt the wedges to draw out moisture so the moisture then turns to steam on the grill. Brushing a simple lemon vinaigrette on the cabbage both before and after grilling adds bright flavor.
1 teaspoon table salt
1 head green cabbage (2 pounds), cut into 8 wedges through core
6 tablespoons extra-virgin olive oil
1 tablespoon minced fresh thyme
2 teaspoons minced shallot
2 teaspoons honey
1 teaspoon Dijon mustard
½ teaspoon grated lemon zest plus 2 tablespoons juice
¼ teaspoon pepper
1. Sprinkle salt evenly over cabbage wedges and let sit for 45 minutes. Whisk oil, thyme, shallot, honey, mustard, lemon zest and juice, and pepper together in bowl. Measure out and reserve ¼ cup vinaigrette for serving.
2A. FOR A CHARCOAL GRILL Open bottom vent completely. Light large chimney starter half filled with charcoal briquettes (3 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
2B. FOR A GAS GRILL Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium.
3. Clean and oil cooking grate. Pat cabbage wedges dry, then brush 1 cut side of wedges with half of remaining vinaigrette. Place cabbage on grill, vinaigrette side down, and cook (covered if using gas) until well browned, 7 to 10 minutes. Brush top cut side of wedges with remaining vinaigrette. Flip and cook (covered if using gas) until second side is well browned and fork-tender,fork-tender, 7 to 10 minutes. Transfer cabbage to serving platter and drizzle with reserved vinaigrette. Season with salt and pepper to taste. Serve.
Serves: 6 to 8