Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Grilled Cabbage Steaks with Cilantro-Lime Sauce
Getting reviews...
- Level: Easy
- Total: 40 min (includes time for soaking skewers)
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 205
- Total Fat
- 18 g
- Saturated Fat
- 3 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 343 mg
These smoky cabbage steaks make a hearty side dish, but they're also substantial enough to serve as a vegetarian main dish if you add a grain or some beans. Our easy herb sauce made in the blender is light, bright and very versatile. If you have any leftover, it can serve as a salad dressing or a drizzle for other grilled foods.
- Level: Easy
- Total: 40 min (includes time for soaking skewers)
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 205
- Total Fat
- 18 g
- Saturated Fat
- 3 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 343 mg
Ingredients
Directions
Special equipment:
wooden or metal skewers- Prepare a grill for medium heat. If using wooden skewers, soak them in water for 15 minutes.
- Combine 1 1/2 cups of the cilantro, 1 1/2 cups of the parsley, the garlic, jalapeño, lime juice, rice vinegar, honey and 1/2 teaspoon salt in a blender and blend on high until smooth. With the blender running, drizzle in the oil in a slow stream to make a very smooth sauce. Transfer to a serving bowl and season with more salt, if needed.
- Remove any loose leaves from the exterior of the cabbage and set it on its stem end. Cut a thin piece off one side of the cabbage to make it flat; then slice a thin piece off the other side of the cabbage. (Reserve the pieces for another use.) Slice the cabbage vertically to make 4 thick steaks, each about 3/4- to 1-inch thick.
- Lay the steaks on a baking sheet and stick a skewer horizontally through any that are not holding together. Brush both sides of the steaks with olive oil and sprinkle with the lime zest, ancho powder and 1 teaspoon salt.
- Grill the steaks, covered, moving them occasionally so they cook evenly, until charred and crisp-tender, 6 to 7 minutes per side. Transfer to a serving platter, brush the tops lightly with olive oil and remove any skewers you used.
- Coarsely chop the remaining 1/2 cup cilantro and 1/2 cup parsley. Drizzle about half of the sauce over the cabbage. Sprinkle with the herbs and red onion and serve the remaining sauce on the side.
