Cabbage Wedges With Warm Pancetta Vinaigrette Recipes
CABBAGE WEDGES WITH WARM PANCETTA VINAIGRETTE
Make this cabbage dish instead of coleslaw. Not that there's anything wrong with coleslaw and sauerkraut, but cabbage has more potential.
Provided by Mark Bittman
Categories Cabbage Grill Grill/Barbecue Summer Bacon Side Vegetable Wheat/Gluten-Free
Yield 8 servings
Number Of Ingredients 5
Steps:
- Start the coals or heat a gas grill for medium direct cooking. Make sure the grates are clean.
- Discard any discolored outer leaves from the cabbage, cut it into 8 wedges, then trim the stem a bit but leave enough on to keep the wedges together. Brush the cabbage on all sides with 2 tablespoons of the oil.
- Put the cabbage on the grill directly over the fire, cut side down. Close the lid and cook until the bottom browns, about 5 minutes; turn and cook the other side. Transfer to a platter.
- While the cabbage is grilling, put the pancetta in a small skillet over medium heat. Cook, stirring occasionally, until it renders its fat and the meat crisps, about 5 minutes. Remove from the heat, add the vinegar and remaining 3 tablespoons oil, and whisk to combine; taste and add some salt and pepper. (You can make the vinaigrette up to a day ahead; refrigerate and gently reheat it before using.) Pour the hot dressing over the cabbage wedges and serve.
- Variations
- Cabbage Wedges with Warm Bacon-Cumin Vinaigrette: The classic combination: Substitute diced thick-sliced or slab bacon for the pancetta and add 1 teaspoon cumin seeds along with the vinegar.
- Cabbage Wedges with Apple Cider-Caraway Vinaigrette: Lose the meat: For the vinaigrette, whisk together 1/2 cup good-quality olive oil, 3 tablespoons cider vinegar, 1 teaspoon caraway seeds, and salt and pepper to taste. No need to heat it up.
- Ketchup and Soy-Glazed Cabbage Wedges: Sweet and salty: Omit the vinaigrette. Instead of olive oil, brush the cabbage with a mixture of 1 tablespoon each good-quality vegetable oil and sesame oil. Combine 2 tablespoons each ketchup and soy sauce and 1 tablespoon each rice vinegar and minced fresh ginger and whisk until combined. Just before taking the cabbage off the grill, brush the glaze on top, close the lid, and cook for a minute; turn and repeat with the other side.
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- Cook the bacon in a medium skillet over medium-low heat, stirring occasionally, until browned and crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.
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- 2. Place the cabbage on a cutting board. Using a large, freshly sharpened knife, cut the cabbage in half. Then cut it in half again while keeping the core intact.
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- Cut the cabbage into 8 wedges and space them out on the baking sheet. Place the peppers whole on the same baking sheet. Drizzle or spray them with olive oil and season with salt and pepper.
- Roast for 10 minutes and remove the peppers. Flip the cabbage and continue to roast for 10 more minutes or until golden brown on both sides.
- When peppers are cool enough to handle, remove their stems and seeds and add their meat to a food processor along with the remaining 1/4 cup olive oil, vinegar, garlic, lime juice, lime zest and a heavy pinch of salt and black pepper. Whiz until smooth.
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CABBAGE WEDGES WITH WARM PANCETTA VINAIGRETTE
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CABBAGE WEDGES WITH WARM PANCETTA VINAIGRETTE
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CABBAGE WEDGES WITH WARM PANCETTA VINAIGRETTE
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CABBAGE WEDGES WITH WARM PANCETTA VINAIGRETTE
Cabbage Wedges with Warm Bacon-Cumin Vinaigrette: The classic combination: Substitute diced thick-sliced or slab bacon for the pancetta and add 1 teaspoon cumin seeds along with the vinegar. Cabbage Wedges with Apple Cider-Caraway Vinaigrette: Lose the meat: For the vinaigrette, whisk together 1/2 cup good-quality olive oil, 3 tablespoons cider vinegar, 1 teaspoon caraway seeds, and …
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