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Charred Cabbage Steak
Who knew cabbage could be so bold? Marinated in a tangy, garlicky citrus-mustard blend and charred to perfection, this is the kind of dish that steals the show—yep, even from the burgers.
Active Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
For the marinade:- ½ cup sour cream
- ½ cup Plochman’s Champagne Mustard
- Zest and juice of 1 lemon
- 1 garlic clove, finely minced
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 green cabbage, cut into four wedges
- 1 (12 oz) can great northern white beans, drained and rinsed
- ¼ cup thinly sliced celery
- 1 shallot, thinly sliced
- 1 jalapeño, thinly sliced
- 2 Tbsp chopped dill fronds, plus more for garnish
- 1 ½ tsp kosher salt
Directions
- To make the marinade: In a small bowl whisk together the sour cream, mustard, lemon zest and juice, garlic, salt, and pepper until smooth. Set aside.
- To make the cabbage and beans: Heat a grill or grill pan over medium high heat. Brush each cut side of the cabbage wedges with about 1 tablespoon of the marinade.
- In a small stainless steel pot, combine the beans, celery, shallot, jalapeño, dill, and salt. Stir to combine.
- Grill the cabbage wedges on the cut sides, flipping halfway through, until charred and golden brown, about 6 minutes per side. Place the wedges on their backs, close the grill, and cook for another 6 to 8 minutes or until the cabbage is tender.
- Transfer the cabbages wedges to serving plates. Place the pot of beans on the grill and cook, stirring often, until just warmed through, about 4 minutes.
- To serve the cabbage: Divide the cabbage wedges and beans evenly between four plates. Garnish with the remaining marinade and dill fronds.
