Grilled Cabbage Recipe

Grilled Cabbage Recipe

1 medium head cabbage 

1/3 cup butter, softened 

1/4 cup chopped onion 

1/2 teaspoon garlic salt 

1/4 teaspoon pepper 

Cut cabbage into eight wedges; place on a double thickness of heavy-duty foil. Spread cut sides with butter. Sprinkle with onion, garlic salt and pepper. Fold foil around cabbage and seal tightly. Grill, covered, over medium heat for 20 minutes or until tender.

Roasted Cabbage with Lemon

 Roasted Cabbage with Lemon

1 medium-sized head of green cabbage
2 T olive oil
2-3 T fresh squeezed lemon juice (I used 2 T for the cabbage in these photos, but next time I'd use even more lemon)
generous amount of sea salt and fresh ground black pepper
lemon slices, for serving cabbage (optional)

Preheat oven to 450F/232C. Spray a roasting pan with non-stick spray or olive oil.

Cut the head of cabbage into 8 same-size wedges, cutting through the core and stem end. Then carefully trim the core strip and stem from each wedge and arrange wedges in a single layer on the roasting pan (leave some space around them as much as you can.)

Whisk together the olive oil and lemon juice (use the larger amount of lemon juice if you like a lot of lemon like I do.) Then use a pastry brush to brush the top sides of each cabbage wedge with the mixture and season generously with salt and fresh ground black pepper. Turn cabbage wedges carefully, then brush the second side with the olive oil/lemon juice mixture and season with salt and pepper.

Roast cabbage for about 15 minutes, or until the side touching the pan is nicely browned. Then turn each wedge carefully and roast 10-15 minutes more, until the cabbage is nicely browned and cooked through with a bit of chewiness remaining. Serve hot, with additional lemon slices to squeeze lemon juice on at the table if desired.

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Shrimp Summer Roll

Shrimp Summer Roll

Ingredients

• For The Summer Rolls

  • 4 ounces rice vermicelli noodles
  • 12 spring roll skins
  • 24 cooked medium peeled deveined shrimp, halved lengthwise (about 1 pound)
  • 1 cup Thai basil leaves (or Italian basil leaves)
  • 1 packed cup finely shredded napa cabbage
  • 1 medium carrot, peeled and julienned

• For The Dipping Sauce

  • 3 cloves garlic, minced
  • 1 jalapeno, minced
  • 1/4 cup chopped palm sugar (or brown sugar)
  • Juice of 2 limes (1/4 cup)
  • 1/3 cup fish sauce
  • 2 scallions, white and pale green parts minced, dark green tops thinly sliced

Directions

1. Make the summer rolls: Place noodles in a heatproof baking dish, cover with hot water, soak 8 to 10 minutes, drain, and rinse under cold water.
2. Place 1/2 inch of cool water in a pie plate. Submerge a spring roll skin in water for 10 seconds. Remove from water and transfer to a clean work surface. Place 4 shrimp halves, cut side up, in a straight row across lower third of spring roll skin. Top shrimp with a few basil leaves, a few tablespoons of shredded cabbage, a pinch of carrots, and 1/3 cup rice noodles.
3. Carefully lift edge of spring roll skin nearest you up and over filling. Fold sides over filling and continue to roll away from you until edges are sealed. Transfer summer roll to a platter, cover with a damp paper towel, and continue building remaining rolls.
4. Make the dipping sauce: In a medium bowl, whisk garlic, jalapeno, sugar, lime juice, fish sauce, and scallion to combine. Transfer to dipping bowls and garnish with sliced scallion tops. Serve with summer rolls.

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