Best Grilled Cabbage Wedges With A Creamy Onion Vinaigrette Recipes

GRILLED CABBAGE

Steps:

• Cut cabbage into 8 wedges; place on a double thickness of heavy-duty foil (about 24x12 in.). Spread cut sides with butter. Sprinkle with onion, garlic salt and pepper. , Fold foil around cabbage and seal tightly. Grill, covered, over medium heat until tender, about 20 minutes. Open foil carefully to allow steam to escape.

SWEET ONION VINAIGRETTE

Steps:

• In food processor puree everything but the onion. Pour into a bowl and let stand at room temperature for 1 hour so that flavors blend.
• In mean time grill onion slices.
• Add onion slices to vinaigrette and serve at room temperature over grilled veggies.

GRILLED CABBAGE WEDGES

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Cut cabbage into 8 wedges. Place a metal skewer through each wedge to hold in place and keep from falling apart. Drizzle both sides with olive oil and sprinkle with seasoned salt and pepper.
• Place directly on the grill and cook until grill marks are achieved, turning once, 8 to 12 minutes total. Remove from skewers and serve.

ROASTED CABBAGE WEDGES

Steps:

• Preheat the oven to 425 degrees. (You can also grill or microwave.).
• Cut the cabbage into at least 4 to 6 wedges, cutting pole to pole.
• Combine all the ingredients except the cabbage in a small bowl.
• Place each wedge on a piece of foil that is large enough to wrap the wedge. Drizzle about 2 tbsp of the marinade on each wedge. Wrap each wedge in the foil.
• Bake for 20 to 30 minutes, or up to an hour, depending on how soft you like your cabbage.

CABBAGE WEDGES WITH WARM PANCETTA VINAIGRETTE

Steps:

• Start the coals or heat a gas grill for medium direct cooking. Make sure the grates are clean.
• Discard any discolored outer leaves from the cabbage, cut it into 8 wedges, then trim the stem a bit but leave enough on to keep the wedges together. Brush the cabbage on all sides with 2 tablespoons of the oil.
• Put the cabbage on the grill directly over the fire, cut side down. Close the lid and cook until the bottom browns, about 5 minutes; turn and cook the other side. Transfer to a platter.
• While the cabbage is grilling, put the pancetta in a small skillet over medium heat. Cook, stirring occasionally, until it renders its fat and the meat crisps, about 5 minutes. Remove from the heat, add the vinegar and remaining 3 tablespoons oil, and whisk to combine; taste and add some salt and pepper. (You can make the vinaigrette up to a day ahead; refrigerate and gently reheat it before using.) Pour the hot dressing over the cabbage wedges and serve.
• Variations
• Cabbage Wedges with Warm Bacon-Cumin Vinaigrette: The classic combination: Substitute diced thick-sliced or slab bacon for the pancetta and add 1 teaspoon cumin seeds along with the vinegar.
• Cabbage Wedges with Apple Cider-Caraway Vinaigrette: Lose the meat: For the vinaigrette, whisk together 1/2 cup good-quality olive oil, 3 tablespoons cider vinegar, 1 teaspoon caraway seeds, and salt and pepper to taste. No need to heat it up.
• Ketchup and Soy-Glazed Cabbage Wedges: Sweet and salty: Omit the vinaigrette. Instead of olive oil, brush the cabbage with a mixture of 1 tablespoon each good-quality vegetable oil and sesame oil. Combine 2 tablespoons each ketchup and soy sauce and 1 tablespoon each rice vinegar and minced fresh ginger and whisk until combined. Just before taking the cabbage off the grill, brush the glaze on top, close the lid, and cook for a minute; turn and repeat with the other side.