Grilled cabbage is delicious and easy to fix. A bit on the sweet side, it picks up crispy edges and softens slightly as it grills, but still has a crunchy texture. A warm bacon vinaigrette adds a smoky, tangy flavor to the sweetness.
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Servings and Ingredients
|8 slice(s)||Hy-Vee bacon, chopped|
|2 tbsp.||Hy-Vee honey|
|2 tbsp.||Hy-Vee Dijon mustard|
|1 tbsp.||Hy-Vee apple cider vinegar|
|¼ c.||finely chopped red onion|
|½ head(s)||(1 pound) green cabbage|
|½ head(s)||(1 pound) purple cabbage|
|¼ c.||Hy-Vee canola oil|
- Prepare a charcoal or gas grill for direct grilling over medium heat.
- For dressing, in a skillet, cook bacon until crisp. Drain, reserving drippings. Crumble bacon and set aside. In a small bowl, whisk together honey, mustard and vinegar. Slowly drizzle in bacon drippings and whisk until well blended. Stir in crumbled bacon and red onion; set aside.
- Remove the loosest, toughest outer leaves from the cabbage. Cut each portion into 4 wedges. Do not remove the stalk or inner core. Lightly brush the wedges with canola oil.
- Place wedges on grill rack. Grill for 10 to 12 minutes or until edges show grill marks and cabbage begins to soften, turning once. Arrange wedges on plate. Reheat dressing, if needed, and spoon over wedges. Serve immediately.
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 20mg
- Sodium: 520mg
- Total Carbohydrates: 27g
- Protein: 9g