Grilled Cabbage Wedges With Caraway Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
1 medium cabbage |
olive oil |
caraway vinaigrette |
1 small shallot, minced |
2 garlic cloves, crushed and minced |
3/4 tsp. caraway seed, toasted and crushed |
2 tbsp. red wine vinegar |
juice of 1 lemon |
2 tsp. miced fresh italian parsley |
1 tsp. minced fresh oregano |
1 tsp. minced fresh thyme |
1 tsp. celery seed |
kosher salt |
black pepper in a mill |
1/2 cup extra virgin olive oil |
Directions:
1. Fill a large saucepan half full with water.
2. Add a tablespoon of Kosher Salt.
3. Bring water to a boil over high heat.
4. Reduce heat to medium low so water simmers.
5. Cut cabbage in half, cutting from the top to bottom through the core.
6. Remove core and cut each half into 3 wedges.
7. Using tongs, put cabbage wedges into simmering water and cook 5 to 6 minutes, until cabbage just begins to soften.
8. Transfer wedges to absorbent paper.
9. 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.
10. Grill 3 to 4 minutes.
11. Turn and grill 3 to 4 minutes more, until they are tender when pierced through with a bamboo skewer.
12. Transfer to a serving platter.
13. Spoon Vinaigrette over them.
14. Season with salt and pepper and cover with a tea towel or cloth napkin until ready to serve.
15. Caraway Vinaigrette:
16. In a small bowl, mix together the shallot, garlic, and caraway seed.
17. Pour the vinegar and lemon juice over the mixture and let it sit for 20 minutes.
18. Mix in the parsley, oregano, thyme, and celery seed.
19. Season with salt and pepper, and whisk in the olive oil.
20. Taste and correct the acid balance with more vinegar or more oil and season with more salt or pepper as necerssary.
21. Use dressing within 2 days.
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