Sunnys Easy Grilled Cabbage Steaks With Apple Salad Recipes

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GRILLED CABBAGE STEAKS WITH CREAMY CHIPOTLE DRESSING



Grilled Cabbage Steaks with Creamy Chipotle Dressing image

This isn't your grandma's wedge salad! We've updated it by charring cabbage wedges, then drizzling them with a tangy chipotle dressing and topping it all off with sweet quickled (quick-pickled) red onions, fresh summer corn and salty Cotija for a new twist on a classic!

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 19

3 tablespoons olive oil, plus more for the grill grates
1/2 small head green cabbage, root trimmed (about 1 pound)
1/2 small head red cabbage, root trimmed (about 1 pound)
Kosher salt and freshly ground black pepper
1/2 cup distilled white vinegar
2 tablespoons sugar
1/2 teaspoon whole black peppercorns
1/2 teaspoon coriander seeds
1/2 teaspoon yellow mustard seeds
1 small red onion, thinly sliced (about 3/4 cup)
6 tablespoons full-fat Greek yogurt
2 tablespoons lime juice (from 1 lime)
2 teaspoons chipotle in adobo sauce
1/2 teaspoon honey
1 cup heirloom cherry tomatoes, halved
1/2 cup fresh corn kernels (from 1 ear)
1/2 cup canned black beans, drained and rinsed
1/2 cup crumbled Cotija (1 ounce)
2 tablespoons roughly chopped fresh cilantro, leaves and tender stems

Steps:

  • Prepare a grill or cast-iron grill pan for medium-high heat. Clean and oil the grill grates.
  • Cut the green and red cabbage halves into 6 wedges each, about 1 inch thick, leaving the core intact. Add the cabbage wedges to a baking sheet, brush on both sides with the olive oil and season with 1 teaspoon salt and a few grinds of pepper. Grill the cabbage until charred and slightly softened, about 5 minutes per side. Transfer back to the baking sheet and allow to cool slightly.
  • Combine the vinegar, sugar, black peppercorns, coriander seeds, mustard seeds, 2 teaspoons salt and 1/2 cup water in a small saucepan. Bring to a simmer over high heat and cook until the sugar dissolves, about 1 minute. Add the onions to a small heatproof bowl and pour the vinegar mixture over the onions. Set aside until ready to use.
  • Whisk together the yogurt, lime juice, chipotle in adobo sauce, honey and 1/2 teaspoon salt in a small bowl until combined.
  • Shingle the cabbage wedges on a serving platter, alternating between the green and red. Drizzle generously with the chipotle dressing and top with the tomatoes, corn, black beans, pickled onions, Cotija and cilantro.

GRILLED CABBAGE STEAKS



Grilled Cabbage Steaks image

Cutting cabbage into "steaks" and grilling it brings out sweet and smoky flavors you won't get from any other method, and the crispy, caramelized edges are the best part!

Provided by France C

Categories     Side Dish     Vegetables

Time 25m

Yield 6

Number Of Ingredients 6

¼ cup olive oil
¼ cup white wine vinegar
1 teaspoon Dijon mustard
½ teaspoon garlic powder
salt and freshly ground black pepper to taste
1 medium head cabbage

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Whisk oil, vinegar, mustard, garlic powder, salt, and black pepper together in a bowl.
  • Remove any loose outer leaves from the cabbage. Trim the stem so the cabbage sits flat on a cutting board. Cut vertically into six 3/4-inch-thick "steaks". Place the steaks on a baking sheet.
  • Brush one side of the steaks with some of the oil mixture.
  • Place the steaks on the grill, oiled-side down; close the lid and grill for 5 minutes. Brush more oil mixture on top and gently flip over; close lid and grill until tender-crisp and slightly charred, 5 to 7 minutes more. Remove to a platter and drizzle with any remaining oil mixture.

Nutrition Facts : Calories 119.1 calories, Carbohydrate 9.1 g, Fat 9.2 g, Fiber 3.8 g, Protein 2 g, SaturatedFat 1.3 g, Sodium 49.4 mg, Sugar 4.9 g

GRILLED CABBAGE STEAKS WITH CILANTRO-LIME SAUCE



Grilled Cabbage Steaks with Cilantro-Lime Sauce image

These smoky cabbage steaks make a hearty side dish, but they're also substantial enough to serve as a vegetarian main dish if you add a grain or some beans. Our easy herb sauce made in the blender is light, bright and very versatile. If you have any leftover, it can serve as a salad dressing or a drizzle for other grilled foods.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 cups lightly packed fresh cilantro leaves
2 cups lightly packed fresh Italian parsley leaves
2 cloves garlic, crushed and peeled
1 medium jalapeño, stemmed and coarsely chopped
Zest and juice of 1 lime (about 2 tablespoons juice)
2 tablespoons rice vinegar
1 teaspoon honey
Kosher salt
1/3 cup extra-virgin olive oil, plus more for brushing
1 medium head savoy cabbage
1/2 teaspoon ancho chile powder
1/4 red onion, thinly sliced

Steps:

  • Prepare a grill for medium heat. If using wooden skewers, soak them in water for 15 minutes.
  • Combine 1 1/2 cups of the cilantro, 1 1/2 cups of the parsley, the garlic, jalapeño, lime juice, rice vinegar, honey and 1/2 teaspoon salt in a blender and blend on high until smooth. With the blender running, drizzle in the oil in a slow stream to make a very smooth sauce. Transfer to a serving bowl and season with more salt, if needed.
  • Remove any loose leaves from the exterior of the cabbage and set it on its stem end. Cut a thin piece off one side of the cabbage to make it flat; then slice a thin piece off the other side of the cabbage. (Reserve the pieces for another use.) Slice the cabbage vertically to make 4 thick steaks, each about 3/4- to 1-inch thick.
  • Lay the steaks on a baking sheet and stick a skewer horizontally through any that are not holding together. Brush both sides of the steaks with olive oil and sprinkle with the lime zest, ancho powder and 1 teaspoon salt.
  • Grill the steaks, covered, moving them occasionally so they cook evenly, until charred and crisp-tender, 6 to 7 minutes per side. Transfer to a serving platter, brush the tops lightly with olive oil and remove any skewers you used.
  • Coarsely chop the remaining 1/2 cup cilantro and 1/2 cup parsley. Drizzle about half of the sauce over the cabbage. Sprinkle with the herbs and red onion and serve the remaining sauce on the side.

GRILLED APPLE AND CABBAGE SAUERKRAUT



Grilled Apple and Cabbage Sauerkraut image

Provided by Guy Fieri

Categories     side-dish

Time 4h25m

Yield 4 to 6 servings

Number Of Ingredients 9

1 small head green cabbage, shredded
1 1/2 cups apple cider vinegar
3/4 cup granulated sugar
2 tablespoons pickling spice, wrapped in a cheesecloth pouch
Kosher salt
2 Granny Smith apples
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
Freshly ground black pepper

Steps:

  • Place the shredded cabbage in a large, heat-proof mixing bowl. In a medium saucepan, combine the vinegar, sugar, pickling spice, 2 teaspoons salt and 1 1/2 cups water. Bring to a boil, stirring to dissolve the sugar and salt, then pour the mixture over the cabbage. Set a plate on top of the cabbage to weight it down. Refrigerate and leave to pickle for 4 hours.
  • Preheat a grill or grill pan to high. Quarter the apples and cut out the cores. Toss the apples in a bowl with the lemon juice and olive oil and season with salt and pepper. Grill the apples for 1 minute on each side to achieve nice grill marks. Set the apples aside to cool, then cut them into dice.
  • When the cabbage is ready, drain it well and return it to the bowl. Fold in the grilled apples and serve.

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