Grilled Cabbage Steaks with Cilantro-Lime Sauce
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 205
- Total Fat
- 18
- Saturated Fat
- 3
- Carbohydrates
- 10
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 343
- Total: 40 min (includes time for soaking skewers)
- Active: 25 min
Ingredients
2 cups lightly packed fresh cilantro leaves
2 cups lightly packed fresh Italian parsley leaves
2 cloves garlic, crushed and peeled
1 medium jalapeño, stemmed and coarsely chopped
Zest and juice of 1 lime (about 2 tablespoons juice)
2 tablespoons rice vinegar
1 teaspoon honey
Kosher salt
1/3 cup extra-virgin olive oil, plus more for brushing
1 medium head savoy cabbage
1/2 teaspoon ancho chile powder
1/4 red onion, thinly sliced
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.