Corned Beef And Cabbage Grilled Cheese Recipes

GRILLED CABBAGE AND CORNED BEEF WEDGE SALAD

Grilled Cabbage and Corned Beef Wedge Salad image

Rethink the traditional wedge salad with this grilled cruciferous version. Thick wedges of grilled cabbage become slightly charred on the outside and crisp-tender on the inside. And the corned beef crisps up, almost like cracklings.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 very thin slices corned beef from the supermarket deli
1/2 head green cabbage (from a 3-pound cabbage), cut into 3 wedges, cores intact
3 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
1/2 cup buttermilk
1/4 cup mayonnaise
1 tablespoon horseradish
1 tablespoon whole-grain mustard
1/2 cup parsley leaves
1/2 teaspoon cider vinegar, or more to taste
1 medium carrot, shredded (1/2 cup)
1 scallion, sliced

Steps:

Preheat a grill for cooking over medium-high heat.
Place the corned beef slices on the grill and cook, flipping halfway through, 4 to 5 minutes. (The slices will contract like bacon and become dry and crisp.) Let cool slightly and tear into bite-sized pieces. (Leave the grill on.) Reserve.
Brush the cabbage wedges generously on all 3 sides with olive oil, and sprinkle with salt and pepper. Grill, covered, cross-hatching each side, 8 to 10 minutes per side (see Cook's Note). The wedges should have a cooked exterior and a crunchy interior, with dark grill marks and charred edges.
Meanwhile, mix together the buttermilk, mayonnaise, horseradish, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Reserve.
Gently toss together the parsley, cider vinegar, carrot, scallion, a drizzle of olive oil and salt and pepper to taste in a medium bowl. Adjust with more vinegar, oil, salt or pepper as needed.
Cut off the core from the cabbages and place the wedges on a platter. Drizzle with about half the buttermilk dressing; serve the rest on the side. Scatter the corned beef cracklings and carrot-parsley salad on top.

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