Grilled cabbage wedge salad with corned beef

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Serving size: 1 of 6
Calories 202, total fat 17 G., saturated fats 3 G., proteins 5 G., carbohydrates 8 G., fiber 3 G., cholesterol 15 mg, sodium 389 mg, sugar 4 G.

This recipe reimagines the traditional salad: it's served as a grilled cabbage wedge and drizzled with dressing. It looks impressive, just like a restaurant. You're sure to love the texture, too. The cabbage wedge is lightly charred on the outside, while the inside remains crispy, tender, and juicy. The finishing touch is a topping of grilled corned beef slices.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 very thin slices corned beef
Half a head of white cabbage (half a head weighing 1.3 kg), cut into 3 wedges, through the core so that the leaves stay on
3 tbsp extra-virgin olive oil + extra for drizzling
0.5 cups of sour milk or kefir
1/4 cup mayonnaise
1 tbsp horseradish
1 tbsp. grainy mustard
0.5 cup parsley leaves
0.5 tsp apple cider vinegar (or to taste)
1 medium carrot, grated (0.5 cup)
1 green onion, thinly sliced

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat grill to medium-high heat.
Place the corned beef slices on the grill and cook, turning once, for 4-5 minutes. The slices will shrink as they cook, like bacon, becoming dry and crispy. Let cool slightly and tear into bite-sized pieces. Set aside.

Generously brush the cabbage wedges with olive oil on all three sides and sprinkle with salt and black pepper. Grill, covered, until grill marks appear on each side, 8-10 minutes per side (see Note). The pieces should be crispy on the outside, with dark grill marks and charred edges.
Meanwhile, in a medium bowl, combine the sour milk, mayonnaise, horseradish, mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Set aside.
In a medium bowl, carefully combine the parsley, apple cider vinegar, carrots, green onions, a drizzle of olive oil, and salt and pepper to taste. Add more vinegar, oil, salt, or black pepper if needed.
Cut the cores from the cabbage wedges and arrange them on a platter. Drizzle with about half of the sour milk dressing; serve the remaining dressing on the side. Sprinkle the cabbage with corned beef and serve with the carrot and parsley salad.

Note

To create crisscross grill marks, position the cabbage on the grill at a 45-degree angle, then rotate the pieces 90 degrees after a quarter of the cooking time. Flip halfway through cooking and repeat on the other side.