St. Patrick’s Day is Friday and the Sunday Supper crew has over 35 healthy recipes from breakfast to dessert to make you feel less guilty about all of that Guinness and Bailey’s you’re likely to indulge in over the weekend. Thanks Christie from A Kitchen Hoor’s Adventures for hosting this event.
I tried something completely new to share today and am happy to say that my “bravery” paid off with a side dish that we’d be (and have been) happy to repeat.
Grilled and wilted greens isn’t exactly a new phenomenon but it’s one that’s always kinda made me cringe. Lettuce is supposed to be crisp and refreshing. How can grilling it be a good idea and why is it so popular?
As for cabbage – that’s a green that can be served warm and often is, but I’ve never really cared for it hot. That’s the only reason I didn’t like my mom’s cabbage rolls growing up (though I should revisit them now that I’m a food blogging adult).
Yet here I am, sharing a recipe for grilled cabbage. And it’s fantastic! It’s warmed through, charred to a level of near sweetness, and maintains texture. Topped with a fresh dressing makes it nearly addicting. This side dish is quite easy to do in 10 minutes and can be done indoors on a grill pan. But if you’re out grilling already, just throw that cabbage on the grill while you’re at it!
Grilled Cabbage with Spicy Lime Dressing
- 1 head of cabbage
- canola oil, for brushing
- 1/4 C lime juice
- 1/4 C extra virgin olive oil
- 1/4 C fresh cilantro
- 2 cloves garlic
- 1/2 tsp salt
- 1/2 tsp cayenne pepper
- 1/4 tsp sugar
- lime wedges
- Clean the outer leaves from the cabbage. Cut into 8 wedges, leaving the core intact for easy handling.
- Brush wedges with oil.
- Grill cabbage 4-5 minutes on each side, until charred and warmed through.
- Make the dressing: Combine lime juice, olive oil, cilantro, garlic, salt, cayenne, and sugar in a blender and blend until smooth.
- Spoon dressing over the grilled and serve with lime wedges.
*This recipe is adapted from Faith at http://www.thekitchn.com/recipe-grilled-cabbage-wedges-with-spicy-lime-dressing-157671*
- Get Your Greens Smoothie by Hardly A Goddess
- Green Breakfast Omelet Bites by Momma’s Meals
- Green Eggs and Ham by Feeding Big
- Green Scrambled Eggs with Ham by Cricket’s Confections
- Kuku Sabzi – Persian Herb Frittata by Caroline’s Cooking
- Matcha Overnight Oats by Brunch-n-Bites
- Southwest Breakfast Spinach Wrap by The Freshman Cook
- Super Green Smoothie by Simple and Savory
Must Make Main Dishes
- Chicken Paillard Arugula Truffle Salad by Family Foodie
- Gambian Spinach with Peanut Sauce by Tara’s Multicultural Table
- Grilled Lettuce and Steak Salad by Sunday Supper Movement
- Pan Roasted Cod on Spinach Basil Risotto with Lemon Butter Sauce by Positively Stacey
- Poached Cod with Pesto Wine Sauce by Life Tastes Good
- Potato Leek Skillet Pizza by A Kitchen Hoor’s Adventures
- Sautéed Garlic and Parmesan Chicken With Spinach by My Sweet Savings
- Skinny Reuben Wraps with Homemade 1000 Island Dressing by For the Love of Food
- Tequila Chicken Salad by Cosmopolitan Cornbread
- Brussels Sprout and Kale Salad by Pies and Plots
- Green Goddess Bibb Salad by Palatable Pastime
- Pixie Dust Salad with Avocados, Pixie Tangerines and Radishes by Shockingly Delicious
- Quinoa Tabbouleh by That Skinny Chick Can Bake
- Sesame Wedge Salad with Key Lime Vinaigrette & Pickled Green Tomatoes by Gourmet Everyday
- Shades of Green Salad by A Day in the Life on the Farm
- Zucchini Carpaccio Salad by The Bitter Side of Sweet
- Colcannon by Wholistic Woman
- Green Goddess Dip by From the Bookshelf
- Grilled Cabbage with Spicy Lime Dressing by Sew You Think You Can Cook
- Irish Cabbage by Turnips 2 Tangerines
- Miso Roasted Broccoli by Life Currents
- Pistachio Parmesan Oven Fries by Cindy’s Recipes and Writings
- Roasted Brussels Sprouts by Books n’ Cooks
- Soy Glazed Sugar Snap Peas by Food Lust People Love
- Spinach Tots by A Mind “Full” Mom
- Warm Brussels Sprout Slaw by Jersey Girl Cooks
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