Since I was hosting our Bon Appetit dinner the day after St. Patrick's, I thought I'd choose a couple of dishes that weren't blatant Irish... I did this cabbage (I could eat it every day) and Reuben egg rolls as sides for the dinner. Okay, I want the Reuben's every day as well. This is a 5 star.
Cabbage Wedges with Spicy Lime Dressing
Juice of 3 limes (about 1/4 cup) or lime juice
1/4 cup extra virgin olive oil
2 garlic cloves, roughly chopped (or minced/I actually used garlic salt)
1/4 cup cilantro leaves (I even have used dried)
1/2 teaspoon salt
1/2 teaspoon cayenne
1/4 teaspoon sugar
Lime wedges, to serve
1 head green cabbage
Grapeseed or canola oil or EEOO
Whiz the limes, olive oil, garlic, cilantro, salt, cayenne and sugar in a small chopper or blender until the sauce is pale orange and the garlic is pulverized. Set aside.
Remove the loosest, toughest outer leaves from the cabbage, and cut into 8 evenly-sized wedges. Do not remove the stalk or inner core.
Note: I combined a couple of recipes and I liked Martha Stewart's approach and she just sliced the cabbage round slices. I cut 8 rings out of a head of cabbage.
Drizzle olive oil on a cookie sheet. Place the slices of cabbage on the sheet and lightly drizzle a little more oil over the cabbage. Bake at 375 degrees for about 20 minutes. Don't worry about the edges getting blackened...that is actually yummy. After cooking, drizzle the dressing over the top. The dressing makes this cabbage so don't delete.
Another recipe called for grilling the cabbage. They cut the cabbage into 8 wedges. Here are the instructions for the grill:
Place the wedges on the grill and cover. Cook for 5 to 7 minutes, or until the edges of each layer are blackened and the cabbage is beginning to soften. Flip each wedge over, cover the grill, and cook for an additional 5 to 7 minutes on the other side. Remove the cabbage when it is beginning to wilt, but is still firm in the middle. If necessary, turn the heat down or move the wedges to a cooler part of the grill so they don't burn. But don't be afraid of those blackened edges; you want a lot of grill and char marks on the cabbage to give it smoky flavor.
Take the cabbage off the grill and arrange the wedges on a plate. Pour the dressing over top and serve immediate, with wedges of lime to garnish.
Cabbage Wedges with Spicy Lime Dressing
Juice of 3 limes (about 1/4 cup) or lime juice
1/4 cup extra virgin olive oil
2 garlic cloves, roughly chopped (or minced/I actually used garlic salt)
1/4 cup cilantro leaves (I even have used dried)
1/2 teaspoon salt
1/2 teaspoon cayenne
1/4 teaspoon sugar
Lime wedges, to serve
1 head green cabbage
Grapeseed or canola oil or EEOO
Whiz the limes, olive oil, garlic, cilantro, salt, cayenne and sugar in a small chopper or blender until the sauce is pale orange and the garlic is pulverized. Set aside.
Remove the loosest, toughest outer leaves from the cabbage, and cut into 8 evenly-sized wedges. Do not remove the stalk or inner core.
Note: I combined a couple of recipes and I liked Martha Stewart's approach and she just sliced the cabbage round slices. I cut 8 rings out of a head of cabbage.
Drizzle olive oil on a cookie sheet. Place the slices of cabbage on the sheet and lightly drizzle a little more oil over the cabbage. Bake at 375 degrees for about 20 minutes. Don't worry about the edges getting blackened...that is actually yummy. After cooking, drizzle the dressing over the top. The dressing makes this cabbage so don't delete.
Another recipe called for grilling the cabbage. They cut the cabbage into 8 wedges. Here are the instructions for the grill:
Place the wedges on the grill and cover. Cook for 5 to 7 minutes, or until the edges of each layer are blackened and the cabbage is beginning to soften. Flip each wedge over, cover the grill, and cook for an additional 5 to 7 minutes on the other side. Remove the cabbage when it is beginning to wilt, but is still firm in the middle. If necessary, turn the heat down or move the wedges to a cooler part of the grill so they don't burn. But don't be afraid of those blackened edges; you want a lot of grill and char marks on the cabbage to give it smoky flavor.
Take the cabbage off the grill and arrange the wedges on a plate. Pour the dressing over top and serve immediate, with wedges of lime to garnish.
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