Grilled Cabbage with Creamy Dressing
Grilled pointed cabbage becomes sweet, lightly smoky and nicely textured when it meets high heat. This recipe for grilled cabbage with creamy dressing combines …
Ingredienser
Instructions
Cut sourdough bread into cubes and spread them on a baking tray lined with parchment paper.
Drizzle with some of the olive oil and season with salt and pepper.
Bake the croutons at 200 degrees for 10 to 15 minutes, until crisp.
Cut the pointed cabbages into four wedges.
Drizzle with the remaining olive oil and season with salt and pepper.
Grill the cabbage for 1 to 2 minutes on each side, until it has clear grill marks and becomes slightly tender.
Finely chop garlic.
Stir garlic, Dijon mustard, Worcestershire sauce and egg yolks together in a bowl.
Whisk in sunflower oil in a thin stream until the dressing gets a rich consistency.
Stir in grated Parmesan.
Season with lemon juice, salt and pepper.
Serve grilled cabbage with croutons, dressing and extra grated Parmesan.
Nutrition per serving
Energi ca. 473 kcal
Protein 21.4 g
Fett 27.8 g
Karbohydrater 39.2 g
Fiber 12.2 g
Sukker 15.5 g
Salt 1.0 g
Tips & tricks
Grill the cabbage quickly so it gets color but still holds its shape. Too much heat makes it softer and less fresh.
Did you know?
Grilled pointed cabbage gets sweetness and light smoky flavor when cooked briefly over high heat. The creamy dressing with Parmesan, garlic and lemon gives Caesar like character, while croutons add crunch and make the cabbage more satisfying.
