Recipe:
Grilled Cabbage Skewers with Country Slaw
Posted in Freshly Picked
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.
Prep:
15
mins
cook
10
mins
serves
2
Easy Peasy
You will need:
- ½ purple cabbage
- 1 bunch thyme
- 2 tablespoons margarine, melted
- 3 cloves garlic, microplaned (grated)
- 1 lemon, juice only
- 1 tablespoon seeded mustard
- ¼ cup extra virgin olive oil
- Salt and pepper to taste
- 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:
- 1Thread cross sections of cabbage onto a skewer, feed through until almost the entire skewer is filled with cabbage.
- 2Place 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.
- 3Use a whisk to combine all of the ingredients for the dressing, taste and adjust the seasoning.
- 4Toss the ingredients for the slaw together.
- 5Place the slaw and grilled cabbage onto your serving plate. Spoon over dressing to serve.
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