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Grilled Cabbage Wedges

by Elise Kornack
fallside
Yield: Servings: 4Prep: 10 minutesTotal: 40 minutes
Source: https://www.vice.com/en/article/wnb9zw/grilled-cabbage-wedges?utm_campaign=later-linkinbio-munchies&utm_content=later-20319445&utm_medium=social&utm_source=linkin.bio

Ingredients

produce
  • 3 tbspfresh chives(minced)
  • 2 tspfresh lemon juice
  • 1/2green cabbage(outer leaves removed)
  • 3 tbspparsley(chopped)
pantry staple
  • 1 tbspextra-virgin olive oil
  • 1/4 tspkosher salt
  • Maldon sea salt(for serving)
  • 1/4 tspkosher salt
  • 1/8 tspsmoked paprika
  • 1/8 tsptoasted and ground cumin(toasted and ground)
  • 1/4 cupextra-virgin olive oil
  • 2 tspred wine vinegar
  • 1/4 tspground white pepper
other
  • 2 tsptahini

Instructions

  1. Heat the oven to 450°F|230°C. Cut the cabbage into quarters, cutting out any thick core, leaving the wedges as intact as possible.
  2. Heat the oil in a heavy bottom cast-iron pan and sear the flat sides of the cabbage (turning carefully!) until golden brown, about 10 minutes. Season the flat sides of the wedges and place on a parchment paper-lined baking sheet.
  3. Roast for 15 minutes, or until browned on both sides and almost falling apart but still holding the 'wedge' shape.
  4. To make the vinaigrette, combine the parsley, chives, lemon juice, vinegar, tahini, pepper, salt, cumin, and paprika in a blender and purée until incorporated.
  5. Lower the speed and add the olive oil while blending until creamy with specks of green.
  6. To serve, arrange the wedges on a plate and drizzle with the dressing. Finish with Maldon sea salt and more picked parsley leaves.