Recipe Grilled Cabbage Skewers with Country Slaw
Healthy choice
Mostly whole foods
Gluten-free option
Soy-free option
Refined sugar free
Nut-free option
Freshly Picked
Easy peasy
One-pot recipe
Lazy dinners
Main meals
If you’ve got yourself a freshly picked, vibrant purple cabbage that deserves to be the centrepiece of a dish, this is one way to do it justice — brushed with thyme-infused butter, grilled, and dressed to the nines with flavours of garlic and mustard seed.
You will need
Serves 2
- 1/2 purple cabbage
- 1 bunch thyme
- 2 tablespoons extra virgin olive oil
Dressing
- 3 cloves garlic, microplaned (grated)
- 1 lemon, juice only
- 1 tablespoon seeded mustard
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
Country Slaw
- 1 green apple, cut into matchsticks (squeeze with a little lemon juice to prevent them browning during your prep)
- 2 stems broccoli leaves, thinly sliced
- Mustard flowers, optional
Recipe: Simon Toohey
Directions
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Step 1
Thread cross sections of cabbage onto a skewer, feed through until almost the entire skewer is filled with cabbage.
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Step 2
Place skewers on a hot grill pan. Use a bunch of thyme to brush melted margarine onto the cabbage. Grill for a few minutes and turn periodically until all sides of the cabbage begin to char.
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Step 3
Use a whisk to combine all of the ingredients for the dressing, taste and adjust the seasoning.
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Step 4
Toss the ingredients for the slaw together.
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Step 5
Place the slaw and grilled cabbage onto your serving plate. Spoon over dressing to serve.
Recipe: Simon Toohey
