Grilled Cabbage Steaks With Creamy Chipotle Dressing Recipes

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Whisk oil, vinegar, mustard, garlic powder, salt, and black pepper together in a bowl.
• Remove any loose outer leaves from the cabbage. Trim the stem so the cabbage sits flat on a cutting board. Cut vertically into six 3/4-inch-thick "steaks". Place the steaks on a baking sheet.
• Brush one side of the steaks with some of the oil mixture.
• Place the steaks on the grill, oiled-side down; close the lid and grill for 5 minutes. Brush more oil mixture on top and gently flip over; close lid and grill until tender-crisp and slightly charred, 5 to 7 minutes more. Remove to a platter and drizzle with any remaining oil mixture.

Steps:

• 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.

Steps:

• Prepare a grill or cast-iron grill pan for medium-high heat. Clean and oil the grill grates.
• Cut the green and red cabbage halves into 6 wedges each, about 1 inch thick, leaving the core intact. Add the cabbage wedges to a baking sheet, brush on both sides with the olive oil and season with 1 teaspoon salt and a few grinds of pepper. Grill the cabbage until charred and slightly softened, about 5 minutes per side. Transfer back to the baking sheet and allow to cool slightly.
• Combine the vinegar, sugar, black peppercorns, coriander seeds, mustard seeds, 2 teaspoons salt and 1/2 cup water in a small saucepan. Bring to a simmer over high heat and cook until the sugar dissolves, about 1 minute. Add the onions to a small heatproof bowl and pour the vinegar mixture over the onions. Set aside until ready to use.
• Whisk together the yogurt, lime juice, chipotle in adobo sauce, honey and 1/2 teaspoon salt in a small bowl until combined.
• Shingle the cabbage wedges on a serving platter, alternating between the green and red. Drizzle generously with the chipotle dressing and top with the tomatoes, corn, black beans, pickled onions, Cotija and cilantro.

Steps:

• Prepare a grill or grill pan for high heat.
• Brush the flat sides of the cabbage wedges with 1 tablespoon of the olive oil and season with 1 teaspoon salt and a few grinds of black pepper. Grill on one flat side, flipping halfway through to the other flat side, until dark grill marks have formed and the outer layers are softened, about 8 minutes. Transfer to a serving platter.
• Brush the bread with 1 tablespoon olive oil and season with 1/2 teaspoon salt and a few grinds of black pepper. Grill the bread sliced-side down until grill marks form and the bread is toasted, 2 to 3 minutes. Let cool slightly, then tear into roughly 1/2-inch pieces.
• Meanwhile, add the tahini, capers, tamari, agave, 2 tablespoons olive oil, half of the lemon zest and juice, 3 tablespoons water and a generous amount of black pepper to a medium bowl. Grate in 3 cloves of the garlic and whisk until well combined.
• Grate the remaining clove of garlic into a medium bowl. Stir in the parsley, red pepper flakes, remaining lemon zest and juice and remaining 3 tablespoons olive oil.
• Drizzle the cabbage with the dressing, top with the croutons and parsley mixture and serve immediately.