GRILLED CABBAGE STEAKS WITH CREAMY CHIPOTLE DRESSING

Grilled Cabbage Steaks with Creamy Chipotle Dressing image

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 19

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3 tablespoons olive oil, plus more for the grill grates
1/2 small head green cabbage, root trimmed (about 1 pound)
1/2 small head red cabbage, root trimmed (about 1 pound)
Kosher salt and freshly ground black pepper
1/2 cup distilled white vinegar
2 tablespoons sugar
1/2 teaspoon whole black peppercorns
1/2 teaspoon coriander seeds
1/2 teaspoon yellow mustard seeds
1 small red onion, thinly sliced (about 3/4 cup)
6 tablespoons full-fat Greek yogurt
2 tablespoons lime juice (from 1 lime)
2 teaspoons chipotle in adobo sauce
1/2 teaspoon honey
1 cup heirloom cherry tomatoes, halved
1/2 cup fresh corn kernels (from 1 ear)
1/2 cup canned black beans, drained and rinsed
1/2 cup crumbled Cotija (1 ounce)
2 tablespoons roughly chopped fresh cilantro, leaves and tender stems

Steps:

Prepare a grill or cast-iron grill pan for medium-high heat. Clean and oil the grill grates.
Cut the green and red cabbage halves into 6 wedges each, about 1 inch thick, leaving the core intact. Add the cabbage wedges to a baking sheet, brush on both sides with the olive oil and season with 1 teaspoon salt and a few grinds of pepper. Grill the cabbage until charred and slightly softened, about 5 minutes per side. Transfer back to the baking sheet and allow to cool slightly.
Combine the vinegar, sugar, black peppercorns, coriander seeds, mustard seeds, 2 teaspoons salt and 1/2 cup water in a small saucepan. Bring to a simmer over high heat and cook until the sugar dissolves, about 1 minute. Add the onions to a small heatproof bowl and pour the vinegar mixture over the onions. Set aside until ready to use.
Whisk together the yogurt, lime juice, chipotle in adobo sauce, honey and 1/2 teaspoon salt in a small bowl until combined.
Shingle the cabbage wedges on a serving platter, alternating between the green and red. Drizzle generously with the chipotle dressing and top with the tomatoes, corn, black beans, pickled onions, Cotija and cilantro.