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Grilled Cabbage Caesar

cabbage to your heart’s content
1 c Parmesan cheese, finely grated
1 garlic clove, finely minced
2 tbsp lemon juice
1 tsp Dijon mustard
2 tsp Worcestershire sauce
¼ c olive oil
2 tbsp yogurt (optional)
1 tsp anchovy paste (optional)
  -or- 1-2 anchovies, smashed and minced (optional)
Salt and freshly ground black pepper

1. Slice whole cabbage into 1” thick slabs and drizzle with olive oil. (Metal kabob skewers are optional but can help hold the cabbage slabs together while grilling.)
2. Grill cabbage on medium-high, 5 minutes per side.
3. While cabbage is grilling, blend or food process all of the dressing ingredients.
4. When cabbage is done, it should be slightly ‘al dente’, with some charred bits. Remove skewers, cut core out of cabbage and coarsely chop the rest into roughly 1” pieces.
5. In a generous bowl, toss cabbage with enough dressing to coat. Add more dressing, salt or pepper to taste.