Great Grilled Cabbage
We have this beautiful cabbage that came from Moonlight Farms here in Salt Lake City. This beauty needed a special touch to make our dinner. I called my brilliant chef friend Dawn in Boise and she gave me some tips on how to make it exceptional. Cabbage gets a stick-up-your-nose-to reaction by a lot of people. Its used as a side or a filler to a meal. I wanted to make it the main course.
Cabbage packs a punch when it comes to protein thats for sure. A head of cabbage has a whopping 16 grams of protein. I know that is a whole head but by grilling it shrinks down to a more manageable portion not bowls full to eat!
Another great nutrition fact is cabbage is loaded with vitamin K. Vitamin K is fat-soluble and is most well known for the role it plays in blood clotting. However, vitamin K is essential to building strong bones, preventing heart disease and many other bodily processes. Vitamin K is sometimes referred to as “the forgotten vitamin” because its major benefits are overlooked. Recent evidence suggests vitamin K is just as important as vitamin D, and if you are deficient in one, neither works optimally in your body.
I like to try and keep nutrition facts simple in my mind, of course there is a lot more to cabbage than protein and vitamin K. Having just a couple of major elements of a food item in your head can be very helpful in designing a healthy diet. If you know vitamin K is fat soluble you can auto pilot the adding of an oil or fat to the food rich in vitamin K. What a simple way to add protein too!
- Half head of cabbage (Serves 2 use whole head for 4)
- 2-3 tablespoons of Avocado Oil or Olive oil
- 1 tablespoon ground mustard seeds
- 1- 1 1/2 tablespoons red wine vinegar or your favorite vinegar
- 1 tablespoon fresh chopped parsley or cilantro
- 1 tablespoon fresh chopped basil
- 2 cloves garlic
- Salt and Pepper to taste
- Chop the cabbage up into bite size slices.
- Dice the garlic and grind the mustard seeds if you have whole seeds. The fresh ground mustard really makes a difference in flavor.
- Chop the parsley and basil.
- Place your oil in a bowl, add the mustard, garlic, herbs, vinegar and salt and pepper to taste. Basically you’re making a dressing for the cabbage.
- Put cabbage and dressing in a bowl toss together covering all the cabbage.
- Place in refrigerator for 30 minutes if you have the time. If not you can go straight to grilling, make a heavy duty foil grilling bowl/boat for the cabbage mixture to go into and grill on medium for 9-13 minutes.
You can pinch the foil together closing it to give more of a steamed cabbage if you prefer. I like to keep my foil dish open to give it a little more of a grilled flavor and texture. I sometimes let mine get a bit crunchy. This is where you make the call on time cooked! This came out better than I expected and I hope you enjoy it!