I will openly admit cabbage is not exactly my most favorite vegetable. But grilled cabbage is another thing altogether. Grilled cabbage doesn’t even really taste like cabbage. Even the picky palates of the ten and under crowd eat (and love!) chopped grilled cabbage. Especially when combined with lots of grilled corn. While I like to spruce up my grilled cabbage with an exotic Thai dressing and lots of cilantro and mint (see recipe below for Thai Style Corn & Chopped Cabbage Salad on the Grill) feel free to omit the herbs and season with just a bit of all-natural BBQ sauce if serving to the kids. They will gobble it up. Guaranteed!

Also, just a tidbit of cabbage trivia….did you know one cup of cabbage contains 250 milligrams of potassium and 83 micrograms of folate? Cabbage also packs a calcium, magnesium, vitamin K, beta-carotene and lutein punch.  However, while some vegetables (such as tomatoes) are actually healthier when cooked, cabbage is an exception. When you prepare cabbage it is best to either eat it raw or cook it on the firm side, which is why stir-frying, lightly steaming or grilling is better than boiling (note: if you grill just be sure to put your cabbage on foil so it doesn’t get charred since charred food is potentially carcinogenic.) The cabbage family is potentially one of the most important cancer-fighting vegetables as it contains a number of different anti-cancer phytonutrients, including indole-3 carbinol and sulforaphane, but boiling it decreases their benefits. Research has also shown over-cooking cabbage can reduce approximately half of its nutrients. So either eat your cabbage raw or cook it lightly and leave it a bit firm.

Thai Style Corn & Chopped Cabbage Salad on the Grill

Serves: 4 to 6

Creamy Thai Dressing:

• 2 tablespoons fresh lime juice
• 2 tablespoons toasted sesame oil
• ¼ cup raw cashews
• 4 cloves garlic
• 1 tablespoon minced fresh gingerroot
• 1 teaspoon red curry paste (such as Thai Kitchen brand)

Place all ingredients in a mini food processor and pulse until creamy and well blended. Set aside. Note: Thai Dressing can be made up to 3 days in advance and stored in a covered container in the fridge.

 

Grilled Corn & Chopped Cabbage Salad:

• 6 ears fresh corn (in the husks)
• 1 head of cabbage, cored and cut into 8 wedges
• Cold pressed extra virgin olive oil, for drizzling
• Unrefined sea salt to taste (such as Real Salt)
• 1 pint cherry tomatoes, sliced in half length-wise
• ½ cup chopped fresh cilantro
• ½ cup chopped fresh mint
• Namu Shoyu (or good quality soy sauce), for drizzling

1. Heat a grill to medium-high.
2. Peel away the outer husks on the corn but don’t remove the husks. Discard the inner silky threads then wrap the outer husk back around the ear. Soak the ears in water for about 10 minutes.
3. Lightly drizzle the cabbage all over with oil (or use a non-aerosol oil spray spritzer to spritz.) Season cabbage lightly with salt. Place each cabbage wedge on a piece of heavy-duty aluminum foil. Place the cabbage and the corn on the grill. Grill corn for about 15 minutes, or until desired doneness. Grill cabbage for about 30 minutes, or until desired doneness.
4. Remove the corn kernels with a sharp knife. Transfer corn kernels to a large salad bowl. Roughly chop the grilled cabbage and add the cabbage to the bowl with the corn. Add the cherry tomatoes and gently toss to coat. Add the Creamy Thai Dressing to taste (you most likely will have leftovers.) Sprinkle in the cilantro and mint and gently toss to coat. Drizzle with Namu Shoyu and serve.