Charred Cabbage with Goat

Cheese and Cucumbers - Recipe

Preparation Time: 20 min   |  Cook Time: 10 min

Calories: 423 kcal   |   Fat: 32.5 gram   |   Servings: 4

 

Ingredients:

1 garlic clove, minced

1 Cabbage

4 oz. fresh goat cheese

1½ cups plain whole-milk Greek yogurt

2 cups mint leaves, divided

2 cups parsley leaves with tender stems, divided

2 Tbsp. extra-virgin olive oil, plus more for drizzling

2 Tbsp. fresh lemon juice, divided

Kosher salt

1 medium head of purple cabbage (about 2½ lb.)

3 cucumbers, thinly sliced

½ cup Pine Nuts

 

 

 

STEPS:

  1. Prepare a grill for medium heat.

  2. Pulse garlic, goat cheese, yogurt, 1 cup mint, 1 cup parsley, 2 Tbsp. oil, and 1 Tbsp. lemon juice in a food processor until smooth. Transfer to a bowl and season with salt.

  3. Cut cabbage in half through the core.

  4. Cut each half into 3 wedges, keeping the core intact.

  5. Drizzle wedges with oil to coat and season with salt. Grill until deeply charred on all sides and a paring knife easily slips through the center, about 8–10 minutes per side.

  6. Transfer to a cutting board and let cool 5 minutes (this will allow the cabbage to steam and become tender on the inside). Cut each wedge in half crosswise.

  7. Toss cucumbers, remaining 1 cup mint, remaining 1 cup parsley, and remaining 1 Tbsp. lemon juice in a bowl.

  8.  Season salad with a pinch of salt and pepper to taste and toss again.

  9. Spread cheese and yogurt mixture over plates; place a few pieces of cabbage on each.

  10. Top with salad and Pine Nuts. Drizzle with more olive oil and salt and pepper.

Happy Grilling!

 

 

 

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Preparation Time: 20min   |  Cook Time: 10 min

Calories: 423 kcal   |   Fat: 32.5 gram   |   Servings: 4

 

 

Ingredients:

1 garlic clove, minced

1 Cabbage

4 oz. fresh goat cheese

1½ cups plain whole-milk Greek yogurt

2 cups mint leaves, divided

2 cups parsley leaves with tender stems, divided

2 Tbsp. extra-virgin olive oil, plus more for drizzling

2 Tbsp. fresh lemon juice, divided

Kosher salt

1 medium head of purple cabbage (about 2½ lb.)

3 cucumbers, thinly sliced

½ cup Pine Nuts

 

 

STEPS:

  1. Prepare a grill for medium heat.

  2. Pulse garlic, goat cheese, yogurt, 1 cup mint, 1 cup parsley, 2 Tbsp. oil, and 1 Tbsp. lemon juice in a food processor until smooth. Transfer to a bowl and season with salt.

  3. Cut cabbage in half through the core.

  4. Cut each half into 3 wedges, keeping the core intact.

  5. Drizzle wedges with oil to coat and season with salt. Grill until deeply charred on all sides and a paring knife easily slips through the center, about 8–10 minutes per side.

  6. Transfer to a cutting board and let cool 5 minutes (this will allow the cabbage to steam and become tender on the inside). Cut each wedge in half crosswise.

  7. Toss cucumbers, remaining 1 cup mint, remaining 1 cup parsley, and remaining 1 Tbsp. lemon juice in a bowl.

  8.  Season salad with a pinch of salt and pepper to taste and toss again.

  9. Spread cheese and yogurt mixture over plates; place a few pieces of cabbage on each.

  10. Top with salad and Pine Nuts. Drizzle with more olive oil and salt and pepper.

 

Happy Grilling!