Grilled Cabbage with Italian Chutney
Elite vegetarian fare.
Full Recipe Video:
Servings: 4
Ingredients:
1/2 head green cabbage
Olive Oil
Salt & Pepper
Parmesan cheese for garnish, freshly grated
Italian Chutney:
3 bunches basil
1 8.5 oz. jar sun-dried tomatoes
2 Calabrian chili peppers with seeds (or any spicy red pepper - see notes)
3 cloves garlic
1 cup olive oil
1/3 cup white vinegar
Salt & pepper to taste
To make the chutney, combine all ingredients in a food processor. *For the peppers, cut the top stems off but do not remove the seeds - you can throw them in whole. Pulse until ingredients are combined, but still has some texture. You don’t want it too liquified - should be the consistency of a chunky salsa. Cover and set aside.
We like to make our chutney first, so it can marinate. You can make this a few hours before serving, or even the day before. Best served room temperature.
Remove the first outer leaf layer of the cabbage. Cut cabbage in half from stem to top. The cut the half into quarters lengthwise. You should have 4 pieces to grill.
For this recipe we only use half of the head of cabbage, but if you’re serving a larger crowd, you could double the chutney recipe and grill the entire cabbage.
Generously coat all sides of cabbage pieces with olive oil and salt and pepper.
Heat grill to 400 degrees. Place cabbage on the grill. Cook for about 5 minutes on each side until tender and charred.
Remove cabbage from the grill to a large serving platter.
Spoon chutney over each cabbage piece.
Using a microplane (we love the fine grate), grate Parmesan Reggiano generously over the top.
Serve and enjoy!
Notes:
Chili Peppers: Technically, we would love to use Calabrian chili peppers to make the chutney authentically Italian, but turns out those are really hard to find in LA. So we use red Fresno peppers. Any moderately spicy red pepper should suffice.
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