Not a fan of sauerkraut?
We’ve got a fresh, seasonal alternative for you.
Grilled Cabbage Wedges with Spicy Lime Dressing.
No, seriously! Something magical happens when you throw cabbage on the grill. Its flavor mellows and sweetens and the smoke and char takes this humble (and inexpensive) veggie to a whole other level.
We love to serve this quick & easy side with our own Bauman Regensburger Bratwurst.The story behind this brat recipe is an adventure in itself. You can read all about it HERE.
Come by the market this week and pick up the new Bauman Regensburger Bratwurst and some fresh from the farm cabbage!
1/4 cup freshly squeezed lime juice, about about 3 limes
1/4 cup extra-virgin olive oil
2 cloves garlic
1/4 cup fresh cilantro or flat-leaf parsley
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon granulated sugar
1 head green cabbage (red cabbage works, too)
Grapeseed or canola oil
Lime wedges, for serving
Fire up that grill!
In a blender or food processor add the lime juice, olive oil, garlic, cilantro or parsley, salt, cayenne, and sugar.
Process until the sauce is pale orange and the garlic is finely minced; 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. Lightly brush the wedges with grapeseed or canola oil.
Place the wedges on the grill. Cover and grill until the edges of each layer are blackened and the cabbage is beginning to soften, 5 to 7 minutes per side. The cabbage is ready when it is beginning to wilt, but is still firm in the middle. (This will also be somewhat a matter of taste; I like it fairly crispy still, but you may prefer it more well-done.) 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.
Transfer the cabbage wedges to a serving platter. Brush the dressing onto the wedges and serve, with wedges of lime to garnish.