Grilled Arrowhead Cabbage
July 5, 2010
J. grilled tonight, and when we grill in the summer we almost always throw a mess of vegetables on there along with whatever protein we’re cooking up. Tonight J. grilled zucchini, yellow squash, scallions, and even broccoli. We love the way vegetables taste when prepared this way (they’re drizzled with a little olive oil and tossed with a dash of salt before cooking).
Roni at Green Lite Bite’s recipe for Roasted (Wish They Were Grilled) Cabbage got me thinking about cabbage on the grill, something I’d never tried. Yesterday I quartered two arrowhead cabbages, and spooned Soy Vay Veri Veri Teriyaki over each piece. Then I wrapped them in aluminum foil, and brought them to my parents’ house for my dad to grill. The cabbage steams inside its wrapper, which makes it tender and soft in just 15 minutes or so.
The flavor was great, but next time I’m going to suggest a few minutes on the grill after it is cooked in the foil. Placing the cabbage right on the grill grate would caramelize the sauce and crisp up the edges of the cabbage a little, which would taste even better and certainly be more visually appealing.
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Filed under: CSA,Grill,J. Cooks,Veggie Sides
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more 
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1 Comment
1.
Cristen | July 8, 2010 at 12:56 pm
Cabbage in general is one of my favorites, but grilled cabbage is by far a favorite. There’s an Asian place we go in the city where you grill your own good and they put cabbage out on the plate too. It’s amazingly delicious.
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