Hi all!! I’ve been away… in Hawaii… so it’s been a while since I posted. I did some amazing local eating in Hawaii, which I would be happy to share if anyone is interested… someone just say the word in a comment below and I’ll share Hawaii food pics! It’s really cool to see the locavore trend catching on across the country. It’s so much easier to find “local foods” now than it was even a few years ago.
So I’m back in PDX now! And it’s summer! (for the record, not technically summer yet, that happens June 21. But stretches of 80-90 degree days feel like summer!) And so- game on for grilling!
In the past month, my garden has exploded. It has been awesome. It makes me so happy to see it growing, and to harvest fresh produce and eat it IMMEDIATELY!
When I returned from Hawaii I expected I would have a red cabbage ready to harvest, and sure enough, my cabbage did not disappoint- it was READY! I usually pick one or two central ingredients and plan the meal around them- this meal was planned around the cabbage and the fact that I wanted to grill. My kitchen is pretty small and not well ventilated, so when it’s 80+ degrees, I like to do my cooking outside. My google search for grilled cabbage turned up several ideas. I also had chicken drumsticks in my freezer and had been wanting to try this Cilantro Lime Chicken recipe, so I combined the ideas and decided I would do the grilled cabbage with a cilantro-lime dressing. Cilantro and lime combine so well and make for a very bright, fresh summery dish!
Fire up the grill and here we go:
- ½ red cabbage head
- ⅓ cup lime juice (about 2 limes)
- ⅓ cup avocado oil (or other mild flavored oil)
- ¼ teaspoon fish sauce
- 1 teaspoon chili paste (such as sambal oelek)
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ⅓ cup cilantro leaves
- Cilantro leaves- reserved to garnish
- Remove the outer leaves from cabbage; slice ½ cabbage into 4 wedges leaving inner core (this will keep it together while on the grill).
- Lightly brush the wedges with avocado oil.
- Toss remaining ingredients (except garnish) in blender and pulse or blend on lower speed until cilantro leaves and garlic are pulverized. Set dressing aside.
- When grill is ready brush grate with oil and place cabbage wedges on grill.
- Cook for approximately 5-7 minutes, until edges are browned and cabbage is beginning to soften.
- Flip wedges to other side and grill another 5-7 minutes; remove when outer edges are browned/charred, but cabbage is still firm in the middle.
- Dish up! Drizzle with dressing, garnish with cilantro and dig in!
The Cilantro-Lime Chicken recipe I used calls for baking the chicken- instead I grilled the chicken about 15 minutes, turning about every 5 minutes. Grilling time will vary based on the temperature of the grill and size of the drumsticks. My grill was pretty hot and the drumsticks were on the small side; I just pulled one the the larger drumsticks off and sliced into it down to the bone to make sure it was cooked through.
Grilling the cabbage softens it and mellows/sweetens the flavor, but leaves a nice crunch to it as well. And it’s so pretty! I always feel so satisfied when my dinner looks as good as it tastes! This experiment was a great success, can’t wait to grill cabbage again!