This is an amazingly easy to make and a super-delicious way to get a lot of bulk on the cheap. I always forget how much I like these until I make them again. They’re much better grilled, but I’ve made them in the toaster oven if I’m craving them in the dead of winter.
Grilled Cabbage Recipe:
Cut a small head of cabbage into four wedges. If you have a big head, just use half of it and cut them into four wedges, or double the sauce recipe.
In a small bowl, whisk together until well blended:
- ¼ c. soy sauce
- 2 crushed cloves of garlic
- 1 ½ T. rice vinegar or sake
- ½ t. gr. cumin
- ½ t. whole cumin seed (optional)
- ½ t. crushed red pepper (optional)
- ¼ c. sunflower oil
Lay each wedge on a sheet of aluminum foil, with enough extra to wrap each one into a packet. Pour some of the sauce onto each cabbage wedge and spoon some under the wedge until the sauce is evenly distributed. (The object is for the sauce to run in between the layers.) Be sure to tightly seal the packets so the sauce doesn’t drip out when you flip them.
Put on top rack of a 500 F degree grill or under an oven broiler for 10 minutes then flip packets and cook for another 10 minutes. I like them on the charred/browned side, so I then move them to the bottom rack for 5 minutes on each side. They’ll look like the picture at the top if you do this. If you don’t want it to char, carefully open (it will release a lot of steam) and check if they’re soft enough for your liking. These will look more like this one:
I adapted this recipe from an out-of-print cookbook I’ve had for years called Vegetables on the Side.