Griddled Cabbage

We're less than a week away from St. Patrick's Day. I must say, I'm not a big St. Patrick's Day celebrator. I don't make a habit of wearing green and I haven't found that much is missing from my life as a result.

That being said, I'm always game for a good culinary tradition and if cabbage and corned beef are on your radar for next week, try this updated take on green cabbage. Somewhere between a salad and a side dish, this griddled cabbage is served with a pungent mustard dressing - delicious and strong enough to stand up to the cabbage flavor.

Does grilling cabbage seem to strange? Chop up a raw head of cabbage and toss with the dressing - equally delicious and no extra work.

Griddled Cabbage

Serves 6

1/2 cup walnut oil

2 tbsp dijon mustard

2 tbsp champagne vinegar

1 tbsp fresh squeezed lemon juice

1/4 tsp salt

Cracked black pepper to taste

1 large green cabbage, sliced into six wedges

1/4 bunch of chives, sliced thin

Place the first six ingredients (through pepper) in a mason jar with a tight fitting lid, secure the lid and shake vigorously until combined. Set aside.

Set a large pan over high heat and preheat. Add just a touch of ghee or other cooking oil appropriate for high heat cooking and place the cabbage wedges in the pan. Sear until browned in a few spots, one to two minutes, flip and repeat on the other side. You don't want to cook the cabbage, just sear the outside to add some flavor.

Alternately, you can brown the cabbage directly on the burner as you would a bell pepper when removing the skin or, for even more flavor, use a grill.

Set the cabbage wedges on a serving platter, sprinkle with chopped chives and drizzle with dressing.