It’s grilling season, and I am ready for it!
I love entertaining, but sometimes I prepare so many appetizers for fear that my guests will be too hungry while I am grilling that by the time I present dinner they are no longer hungry.
But I have a solution! Grill the first course, and they can enjoy that while you finish grilling the rest of the dinner.
Have you had grilled cabbage before? It gets this nice smoky flavor, and it’s a bit wilty but still has some crunch to it. I decided to make a “green sauce” to go with not only the grilled cabbage but the steak as well. This sauce is magical – pinky swear!
This is kind of a chimichurri sauce, but I had a bunch of greens in my fridge that needed to be used up and this sauce has not only cilantro and parsley but spinach! Promise you won’t be able to tell. It has a nice acidic kick from the vinegar, sweetness from the honey and just enough spicy enough with the jalapeno.
Grilled Red Cabbage with Green Sauce
Scroll down for a printable version of this recipe
Prep Time: 5 minutes
Active Time: 20 minutes
Total Time: 25 minutes
One large head of red cabbage
Avocado oil spray
Salt and pepper to taste
For the sauce:
1 cup parsley
1 cup cilantro
1 cup baby spinach (fresh)
6 cloves garlic
3/4 cup grapeseed oil (or extra virgin olive oil)
1 teaspoon lemon juice
2 tablespoons white vinegar
1/2 teaspoon salt
Heat grill to medium heat. While the grill is warming up, place all the sauce ingredients into a blender and blend until smooth, about two minutes.
Cut the cabbage in half, and then each half into quarters, making sure to leave the core so the cabbage stays together on the grill.
Spray with avocado oil spray, salt and pepper and grill over medium heat for five minutes a side.
Serve immediately with the magic green sauce.
I am so excited to share that grilling classes are back on the schedule at our Lincoln Square location! If you are not familiar with grilling, or want to up your grilling skills, taking a class with one of our chefs is a fun event.