After your first bite of grilled cabbage, you may start singing How Long Has This Been Going On? (Cher's rendition seems to be loaded with vitamin C.) Peanut oil and hot vinegar elevate the humble yet healthy vegetable to foodie heights—for under 30 cents a serving! The thin parts of each wedge cook more thoroughly than thicker parts, so some bites are tender and sweet, some smoky, and still others crunch.
Grilled Cabbage with Peanut Oil and Hot Pepper Vinegar
Active time: 8 minutes. Total time: 20 minutes. Yield: 4 servings.
- 1/2 medium cabbage green cabbage (about 2 pounds), preferably with tightly balled leaves
- 2 tablespoons peanut oil
- 1 tablespoon hot pepper vinegar or to taste
- Heat grill to medium. Rinse cabbage and remove loose outer leaves. Cut cabbage in half through the stem and core. Cut one half into four wedges, with each wedge including part of the core and stem to hold the leaves together. Brush exposed parts of each cabbage wedge with peanut oil.
- Put cabbage wedges on grill, with a cut, oiled cut side down. Brush top with peanut oil. Cover grill and cook cabbage for five to seven minutes, until dark grill marks show. Use a spatula to turn each wedge over. Cook, covered, for another five to seven minutes, until leaves start to loosen and cabbage is as tender as you want. (Thinner parts of each wedge will cook more thoroughly than thicker parts, which makes eating cabbage actually interesting.)
- Remove from grill. Serve hot or warm, drizzled with hot pepper vinegar.