Grilled Cabbage Steaks with Cilantro-Lime Sauce

Votes: 2

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 205, total fat 18 G., saturated fats 3 G., proteins 2 G., carbohydrates 10 G., fiber 4 G., cholesterol 0 mg, sodium 343 mg, sugar 4 G.

These smoky cabbage steaks are perfect as a vegetable side dish, but they're also hearty enough to serve as a vegetarian main course with the addition of grains or some beans. The cabbage is drizzled with a light, fresh herb sauce that whips up in seconds in a blender. It's vibrant in flavor and quite versatile: leftovers can be served with other dishes.

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:

2 cups fresh cilantro leaves
2 cups fresh Italian parsley leaves
2 cloves garlic, crushed and peeled
1 medium jalapeño, seeded and coarsely chopped
Zest and juice of 1 lime (about 2 tablespoons juice)
2 tbsp. l. rice vinegar
1 teaspoon of honey
1/3 cup extra-virgin olive oil, plus more for greasing
1 medium head of Savoy cabbage
0.5 tsp ground ancho pepper
A quarter of a red onion, thinly sliced
Special equipment: wooden or metal skewers

Ingredient Substitution Suggestions

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Recipes with similar ingredients: Savoy cabbage, cilantro, parsley, jalapeno pepper, ancho pepper, lime, rice vinegar, honey

Cooking the dish according to the recipe:

Preheat the grill to medium-high heat. If using wooden skewers, soak them in water for 15 minutes.
Combine 1.5 cups cilantro, 1.5 cups parsley, garlic, jalapeño, lime juice, rice vinegar, honey, and 0.5 teaspoon salt in a blender and blend on high speed until smooth. With the blender running, slowly drizzle in the olive oil until the sauce is very smooth. Transfer to a serving bowl and season with salt if needed.

Remove any loose outer leaves from the cabbage and stand it upright. Cut a thin slice from one side of the cabbage to flatten it; then cut a thin slice from the other side. Set these slices aside for another use. Slice the cabbage vertically to make 4 thick steaks, each 2-2.5 cm thick.
Place the steaks on a baking sheet and skewer horizontally through any loose leaves. Brush both sides of the steaks with olive oil and sprinkle with lime zest, ancho powder, and 1 teaspoon of salt.
Grill the cabbage steaks, covered, turning occasionally to ensure even cooking, until the cabbage is crisp-tender, 6-7 minutes per side. Transfer to a serving platter, brush lightly with olive oil, and remove all skewers.
Coarsely chop the remaining 0.5 cup cilantro and 0.5 cup parsley. Pour about half the sauce over the cabbage. Sprinkle with herbs and red onion and serve with the remaining sauce.

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