The leaves have turned and there may be a chill in the air, but that doesn’t mean grilling season is over. You can still grill in December! The cooler temperatures are a welcome contrast to the hot summer, making grilling more tolerable for those who can’t take the heat.
I love vegetables on the grill because it provides a nice change and variety from how we normally prepare veggies; on the stovetop or in the oven. I threw red cabbage on the grill to see what would happen, and what happened was magic! The heat brought out the sweet flavor of the cabbage and oil and balsamic vinegar gave it a buttery quality.
Your will be amazed that something so delicious and unique is so easy.
Grilled Balsamic Red Cabbage
? 1 head red cabbage, quartered
? 4 Tbs. De Nigris Bronze Eagle Balsamic Vinegar
? 2 Tbs. Walnut Oil
? 4 Tbs. Olive Oil
? 1 Tbs. sea salt
? 1 Tbs. ground black pepper
- Quarter cabbage and remove core. Cut each quarter in half.
2. Heat grill to 500+ degrees. If you have an iron griddle, place on grill to heat. If you don’t have an iron griddle, heavy-duty foil placed on the grill will work just fine.
3. Drizzle griddle with walnut oil (I like to use walnut oil because the flavor is very mellow and it has a high smoke point. It is a great oil for high temp cooking).
4. Place cabbage on griddle and drizzle with 2 Tbs of olive oil and 2 Tbs balsamic vinegar. Close lid and grill for 10 minutes. After 10 minutes turn cabbage. Grill for 5 minutes. Turn cabbage again. Try and grill each side of the cabbage quarter for 5-10 minutes each. It’s okay if the pieces start falling apart.
5. Drizzle with remaining olive oil and balsamic vinegar. Sprinkle with sea salt and fresh ground black pepper.
6. Grill for a few minutes more allowing each side to get nice and crispy.
7. Transfer to a plate and serve immediately. Add salt and pepper to taste.
Post by The Women Bloggers/ De Nigris blogger Stephanie Clinton of Hugs, Kisses and Snot.