Day 3 of the Massachusetts Loving Local Blogathon/Farmer's Market week! I'm off to a great start of daily posts for the week. Again, more of the participating blogs can be found here and here, and please consider donating to the MA farmer's markets!
Not that I have anything against cabbage, exactly, I'm just not such a fan. It's ok, I don't dislike it, but...
So when we started getting cabbage in our CSA, we didn't really know what to do. I made aleecha with our first head of cabbage, which was a fine way to cook the cabbage, but the dish itself wasn't very exciting.
The next week, we gave the cabbage to my mom, who loves cabbage (boiled, plan. Boring, and kind of stinky).
The third week of cabbage, we had to use it. Bird recommended grilling it, so I found this recipe, and guess what! We like cabbage!
one head of cabbage (ours was medium-sized)
1T olive oil
2T lemon juice
salt and pepper
Cut the cabbage into quarters, leaving the core intact. Place on a plate cut side up. Whisk together the olive oil and lemon juice, and pour over the cabbage quarters, letting it soak into the leaf layers. Sprinkle with salt and pepper.
Grill over indirect heat for 45 minutes.
The cabbage stays mostly firm, but the outer leaves get pretty crispy, and with our charcoal grill, got a really great charcoal flavor/aroma. This was an incredibly easy way to use up a whole head of cabbage.