For the next several days here in North Texas we’re about to enjoy a reprieve from winter (such as it is down this far South); we’re adjusting our menu accordingly, breaking out the grill and pondering several nifty grilled protein options.
One of the things my lovely wife asked for was this Grilled Cabbage, Jalapeno, and Onion dish; you could call it a side, a salad, or probably even a slaw.
Grilled vegetables are ridiculously tasty and in reality shockingly easy to prepare; you might not have grilled much cabbage before, if not, this recipe will be one you’ll come back to again and again.
There’s nothing overly fancy about the simple lime, onion/shallot, cilantro, and oil “dressing” here, you could of course substitute any favorite vinaigrette in here (maybe a warm vinaigrette with bacon…).
As always, consider this a starting point; it would probably be great with grilled endive or radicchio, a quarter of red cabbage, different peppers, and even grilled avocados…
1 medium head of green cabbage, core intact, quartered
2 medium sweet onions, halved, root end intact
3-4 jalapeno peppers, stem intact
1-2 bunches green onions, trimmed
6 tbsp avocado oil (or EVOO)
Kosher salt, fresh ground pepper
1/3 C fresh lime juice (or more)
1/4 to 1/2 small red onion or large shallot, finely chopped
2-3 tbsp fresh cilantro, chopped
1 tsp fresh ground pepper
Kosher salt to taste
Fire your trusty grill (or heat a grill pan over medium-high heat).
Prep the cabbage, sweet onions, jalapenos, and green onions, then drizzle with 4 tbsp of the oil and sprinkle with salt and pepper. Grill until well marked/charred, 3-4 minutes for scallions, 5-7 for the peppers, and 10-12 for the cabbage. Remove from the grill when done, and cool slightly.
Now cut the peppers, green onions, and sweet onions into bite-sized pieces; core the cabbage quarters and cut into bite-sized pieces, place everything in a large bowl.
Toss to combine the vegetables, then add the red onion (shallot), lime juice, 2 remaining tbsp of oil (may want more), and cilantro. Season to taste with salt and pepper, stir to combine well.
Serve immediately or hold in the fridge for a few hours.
Enjoy.
