More Grilled Cabbage
July 12, 2010
On Sunday night J. grilled so much summer squash, zucchini, and onions that he had to do it in two batches, completely covering the grill with vegetables each time. We ate some and I’ll use the rest during the week, either on sandwiches or in pasta.
We also cut our small red cabbage into wedges, drizzled it with olive oil, and seasoned it with salt and pepper. Cooked right on the grates, the leaves got a nice char on them, and stayed firm, not mushy. I really loved the flavor of the cabbage cooked this way, but as J. put it, “It’s still cabbage.” Well, I like cabbage so this is a great additional way to prepare it. The spare, crisp flavor was a good contrast to the rich marinated steaks J. grilled alongside.
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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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2 Comments
1.
Kalynskitchen | July 14, 2010 at 1:59 pm
I love this idea!
2.
Stephanie | July 16, 2010 at 7:20 pm
grilled my cabbage with lemon juice, olive oil garlic salt and pepper the other night, wrapped in foil. Yummy. Thanks for the heads up. Cole slaw was getting old and we’ve had alot of cabbage.
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