Grilled Cabbage Salad  

1 head of cabbage
1 red onion
3 tablespoons olive oil, divided
1 tablespoon balsamic vinegar
Salt and fresh ground pepper

Cut the head of cabbage in half, directly through the core. (You want the core of the cabbage, to hold everything together on the grill.) Then cut each half into 3 wedges, (a total of 6). Remove any outer loose leaves. Peel the onion, keeping it whole and then cut it into 5-7 thick slices, across the grain, so you have large onion rings, but there is no need to separate the rings. Season the cabbage and onion with salt and drizzle 2 tablespoons of olive oil over everything. Cook on a hot grill, making sure to get a good char on the vegetables. Turn them to get color on all sides, then remove them away from direct heat if needed to cook through. When they are done cooking, remove the cabbage and onions to a plate and let cool slightly. If desired, chop the cabbage and onions into smaller pieces for eating. Then season with additional salt and fresh ground pepper and drizzle with the balsamic vinegar.

Rancho Piccolo      |     1120 Commerce Avenue # 7, Atwater, CA 95301      |     (209) 201-1053      |

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