Summer is winding down, but our CSA is going full-tilt! A lot of CSA member favorites are coming out of the fields, sweet peppers, broccoli, fennel, and we had an awesome tomato harvest. Mornings are getting chillier and slowly our members will evolve to heartier soups and stews. This week, it’s one last ode to summer! In the farm kitchen we grilled kale, cabbage, and eggplant. Grilled cabbage is a great way to enjoy quickly cooked cabbage, and a nice change up if you’ve had too much slaw this summer. Our cabbages are picked just a few days before they are packed in the csa shares, and their taste is surprisingly sweet. I often snack on a few leaves while preparing it, if you also enjoy raw cabbage this is a great dish to try. Cook the cabbage just long enough to get grill marks, or leave it on a little longer to soften it more. You could also char it, then move to a cooler part of the grill to soften. The tangy dressing is a great compliment.
Drizzle both sides of the cabbage wedges with olive oil and then carefully grill them, about 3 minutes per side.
Transfer the cabbage to a platter, whisk together the vinaigrette, and pour over the cabbage. Sprinkle salt and pepper over the wedges and serve.
Grilled Cabbage with Caper Vinaigrette
1/2 a large cabbage or 1 small cabbage cut into wedges
1/4 cup olive oil plus more for drizzling
2 tablespoons red wine vinegar
1 tablespoon capers, roughly chopped
1 teaspoon dijon mustard
Heat a grill or grill pan to high heat. Drizzle olive oil over both sides of the cabbage. Grill cabbage over high heat about 3 minutes per side. Transfer to a platter. Whisk together dressing ingredients and pour over cabbage. Sprinkle the cabbage with salt and pepper, serve warm.
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