Grilled Cabbage with Preserved Lemon Mostarda
A smoky grilled cabbage dish with a tangy preserved lemon mustard sauce. Perfect for summer grilling, plant-based meals, and vegetarian BBQs
Ingredients
- "1 head green cabbage cored and halved",
- "4 to 5 scallions trimmed",
- "2 tbsp extra-virgin olive oil"
- "2 tsp kosher salt"
- "3 tbsp extra-virgin olive oil"
- "1 preserved lemon peel finely chopped",
- "1 tbsp Dijon mustard"
- "1/8 tsp granulated sugar"
- "Kosher salt and freshly cracked black pepper to taste",
- "2 tbsp capers drained and chopped"
Instructions
- Preheat your grill to 425°F (or heat a grill pan over medium-high heat).
- In a large bowl, toss cabbage and scallions with olive oil and kosher salt.
- Place the cabbage on the grill and cook for 15-20 minutes, turning occasionally, until charred and tender.
- After about 10 minutes, add the scallions to the grill and cook for an additional 7 minutes, flipping occasionally.
- Remove the grilled vegetables from the grill and place them in a bowl. Cover to allow them to steam and soften further.
- In a small bowl, whisk together olive oil and Dijon mustard until smooth. Add the preserved lemon and sugar, whisking to combine.
- Season the mostarda with salt and pepper, then stir in the capers just before serving.
- Drizzle the preserved lemon mostarda over the grilled cabbage and scallions and serve.
Notes
- Grilling Tip: Make sure to turn the cabbage regularly on the grill to ensure even charring and tenderness. If using a grill pan, medium-high heat is ideal for achieving that perfect grill mark.
- Preserved Lemons: If you’re new to preserved lemons, they can be quite salty. Taste your mostarda sauce before adding more salt to avoid overpowering the dish.
- Vegan & Gluten-Free: This recipe is naturally vegan and gluten-free, making it a great option for various dietary preferences.
- Alternative Vegetables: While cabbage is the star of this recipe, you can also use other vegetables like cauliflower or Brussels sprouts. They grill similarly and work well with the preserved lemon mostarda.
- Make Ahead: You can grill the cabbage and scallions ahead of time and store them in the fridge. Just reheat them on the grill for a few minutes before serving, then drizzle with the mostarda.
- Adjusting Heat: If you prefer a spicier kick, add a pinch of cayenne or red pepper flakes to the mostarda sauce.
