We started harvesting the first Napa Cabbages this week, and like most of the vegetables in the CSA Shares it is so great to have it back on our plates! Napa cabbage is a mild tasting Asian cabbage. It’s quite versatile and can be used in slaws, soups, stir-fries, and more. This simple grilled dish really brings out the flavor. It’s easy to make and if you get the grill hot enough the grill marks make it look much fancier than it is. Remove the outer leaves of the cabbage and leave the core intact. Slice medium sized cabbage into eighths, for a very large cabbage you might need to cut a few more wedges.
Brush leaves with a high heat oil like canola. Pre-heat a grill or grill pan to high. Grill cabbage about 3 minutes per side. Grill marks and a little char are good, but if cabbage starts to burn, move it to a cooler part of the grill to cook through. I like the cabbage a little crunchy, so for softer cabbage cook longer.
Transfer cabbage to a platter and sprinkle with lime juice, salt, and pepper. Mix dressing ingredients in a food processor or blender. Pour over cabbage and garnish with whatever’s in season. Cilantro or scallion work well. Serve warm or chilled.
Grilled Napa Cabbage with Peanut Dressing
1 medium Napa Cabbage cut into eighths with core intact
Canola oil for grilling
lime wedge, salt, & pepper
1/4 cup peanut butter
1/4 cup water
1 minced garlic clove
1 tsp fresh grated garlic or 1/4 tsp powdered ginger
1 tsp crushed red pepper
1 tablespoon maple syrup or honey
1 tsp Sriracha Hot Sauce (optional if you like spicy)
Preheat Grill or Grill Pan on high. Brush cabbage wedges with canola oil. Grill cabbage about 3 minutes per side. Transfer to a platter and sprinkle with lime juice, salt, and pepper.
Make Dressing. Combine dressing ingredients in a food processor or blender. Consistency should be thin enough to pour, add a little extra water if necessary. Drizzle dressing over cabbage and serve. Can be served warm or chilled.
Variations. For nut allergies, sub sunflower seed butter for the peanut butter.