Grilled slabs of cabbage sweet, smoky on the side

— Besides adding smoke flavor, grilling cabbage brings out the vegetable’s natural sweetness. The result makes for an easy accompaniment to grilled meats, particularly pork. Or it can be the basis for a twist on your favorite coleslaw recipe. The best part: The cabbage can be grilled, cooled and refrigerated in an airtight container for up to 1 week.

Grilled Cabbage

3 to 4 tablespoons olive oil, plus more for the grill rack 1 medium green or red cabbage (about 2 1/2 pounds) Sea salt Ground black pepper Special equipment: Grill basket

Prepare grill for direct medium-high heat. Have ready a spray water bottle for taming any flames.

Lightly coat the grill rack with oil and place it on the grill.

Cut the cabbage in half. Cut each half into 1-inch-thick slabs, leaving the core intact. Brush both sides of each slab with the oil and sprinkle generously with salt, placing them in a grill basket as you work.

Grill the cabbage slabs until they are charred in spots on the outside and starting to wilt (but are not soft) on the inside, about 10 minutes per side. (If some of the leaves come loose and start to burn, use tongs to pull them off and transfer them to a plate while you cook the remaining cabbage. If you’re doing this on a full-size grill, the cooking time may be reduced.)

Transfer the cooked slabs to a cutting board; cut out and discard the core. Cut the grilled leaves into thin slices.

If serving as a side dish, season with salt and pepper to taste.

Makes about 6 cups.

Food, Pages 32 on 06/27/2012

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