Grilled Cabbage With Classic Caesar Dressing Recipes

GRILLED CABBAGE WITH CLASSIC CAESAR DRESSING

Steps:

• Mix garlic in lemon juice, set aside. Place anchovies, egg, egg yolk, parmesan, mustard, Worcestershire sauce, and pepper in a food processor and blend until anchovy is chopped fine. Add lemon juice and garlic; blend until incorporated.
• While the processor running, pour in the oil in a slow, steady stream until emulsified and incorporated. Taste and add salt as needed. Chill in the refrigerator while grilling the cabbage.
• Slice cabbage head into 6 thin wedges, retaining part of the core with each wedge so the cabbage holds together better on the grill. Brush with oil and season with salt and pepper on both sides. Heat a grill on high to 400°F.
• Place cabbage wedges on the hot grill and close the lid. Grill for 5 to 6 minutes on each side until charred in spots and outer leaves are softened with center still slightly firm. Remove from heat, drizzle with dressing and sprinkle with crushed croutons.

GRILLED CABBAGE WITH TAHINI CAESAR DRESSING

Steps:

• Prepare a grill or grill pan for high heat.
• Brush the flat sides of the cabbage wedges with 1 tablespoon of the olive oil and season with 1 teaspoon salt and a few grinds of black pepper. Grill on one flat side, flipping halfway through to the other flat side, until dark grill marks have formed and the outer layers are softened, about 8 minutes. Transfer to a serving platter.
• Brush the bread with 1 tablespoon olive oil and season with 1/2 teaspoon salt and a few grinds of black pepper. Grill the bread sliced-side down until grill marks form and the bread is toasted, 2 to 3 minutes. Let cool slightly, then tear into roughly 1/2-inch pieces.
• Meanwhile, add the tahini, capers, tamari, agave, 2 tablespoons olive oil, half of the lemon zest and juice, 3 tablespoons water and a generous amount of black pepper to a medium bowl. Grate in 3 cloves of the garlic and whisk until well combined.
• Grate the remaining clove of garlic into a medium bowl. Stir in the parsley, red pepper flakes, remaining lemon zest and juice and remaining 3 tablespoons olive oil.
• Drizzle the cabbage with the dressing, top with the croutons and parsley mixture and serve immediately.

GRILLED CABBAGE CAESAR

Steps:

• Preheat a grill for medium-high heat.
• Combine the garlic, Parmesan, 1/4 cup of the olive oil, lemon juice, mayonnaise, Dijon, anchovy paste if using, white wine vinegar, Worcestershire, 1/4 teaspoon salt and several grinds of pepper in a blender. Blend on high speed until smooth and creamy, scraping down the sides of the blender carafe with a rubber spatula as necessary. Taste and adjust the seasoning with more salt and pepper. Transfer the Caesar dressing to a small bowl, cover with plastic wrap and refrigerate until ready to serve, up to 1 day.
• Cut the cabbage through the core into 8 long wedges (each wedge should be 1 1/2 to 2 inches thick). Make sure to keep the core intact, as this will hold the wedges together as they cook. Brush the cabbage wedges and sliced bread with the remaining 3 tablespoons of olive oil and season with a pinch each of salt and pepper.
• Lightly oil the hot grill grates. Place the cabbage on the grill and cook, covered, until the first side is nicely charred, about 5 minutes. Flip the cabbage, then continue to cook, covered, until crisp-tender and nicely charred all over, about 5 minutes more. Transfer to a serving platter. Place the bread on the grill and cook uncovered until toasted and golden brown, 1 to 2 minutes per side.
• Tear or cut the bread into 1-inch cubes, then sprinkle over the grilled cabbage. Drizzle with most of the Caesar dressing, then top with some shaved Parmesan and more pepper. Serve the remaining dressing on the side.

GRILLED CABBAGE STEAKS WITH CREAMY CHIPOTLE DRESSING

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.