I was never a big cabbage fan, until I suddenly, out of nowhere, fell in love with stuffed cabbage rolls a few years back.
The cabbage rolls in Swedish school kitchens were the whole reason I always had a slight fear of the lunch ladies. You had to eat up, that was a rule, and there wasn’t a kid in school who were happy on cabbage roll day. Then came the day I tried Greek cabbage rolls in egg-lemon sauce, and it was a complete revelation. Cooked cabbage tasted good!
This recipe, much different from minced meat stuffed cabbage rolls, still has the qualities that made me fall for cabbage in the first place; it is cooked, and it is tangy. It came to me during a period when I was putting everything on the grill (we’ve all had that phase), and I recalled having seen a similar recipe on a blog somewhere (would love to find it again and link the inspiration – holler if you’ve seen it). It was perfect on the first try.
I swear, this could be the recipe that will change your mind about cabbage.
- 1/2 red cabbage
- 2-3 tiny white cabbage
- olive oil
- 1/4 cup fresh lime juice
- 1/4 cup good olive oil
- a handful of cilantro leaves
- 1 clove of garlic
- 1/2 tsp. salt
- 1/2 tsp. cayenne
- 1/2 tsp. paprika
- 1 tsp. honey
- Cut the tiny cabbage in half, and the regular one into wedges (2-4 pieces depending on size), and brush the sides with olive oil.
- Heat up your barbecue or grill pan, and then lower to medium heat. Grill the cabbage on all cut sides for about 5 minutes, or until it is slightly softened and charred, but still with a crunch.
- While you're grilling the cabbage, make the vinaigrette.
- Add all the ingredients for the vinaigrette to a food processor and pulse until combined.
- Serve the cabbage warm, drizzled with the tangy vinaigrette.
- Tip: If you have leftovers, this dish tastes wonderful cold as well as warm. Shred the cabbage roughly and mix it with some leafy greens and crumbled feta cheese for a yummy lunch salad.