The other week I came up with a grilled cabbage recipe with blue cheese and bacon. Was it good? YUP! Am I still going to say that grilled cabbage is going to be a new food trend? YUP!
Well, as much as the blue cheese and bacon are really good with grilled cabbage, what about the love for my vegan and vegetarian friends? I mean, I can’t leave them out of this greatness! With my best Oprah voice —- I give you grilled cabbage with a chimichurri sauce!
This works and works well. Like I said over in the other recipe, you char the cabbage by grilling on high heat. The smoky flavor it gives allows the cabbage to hold up to almost any accompaniment that you would put on meat. Why do I say almost any? Well, I haven’t tried them all but it makes sense to me that it would :). However for this point, chimichurri is an Argentinian herb sauce they put on grilled steak. It’s actually a quite perfect combination.
Which then bring me another great thing about this recipe, you can make both a vegetarian and meat lover happy! The cabbage goes on the grill for the vegetarian, the steak, chicken or pork goes on for the meat eater. The house divided is no longer :). It’s something people ask me about all the time and why I wrote this article here helping guide you on how to cook both vegetarian and meat friendly at the same time. Ya
So, the chimichurri will last about 3 days in your fridge. Longer than that and tt starts to get a gross green color and a bit bitter. Use it up with other grilled veggies, meats, potatoes – TACOS! Enjoy 🙂
Related Recipe: Grilled Cabbage with Blue Cheese and Bacon
Grilled Cabbage with Chimichurri
- 1 large head of cabbage
- 1/2 cup + 1 tablespoon olive oil
- 1/2 cup of fresh cilantro
- 1/2 cup of fresh parsley
- 2 cloves of garlic
- 1/4 cup of chopped red onion or shallots
- 1 1/2 tablespoon red wine vinegar
- 1/2 lime juiced
- a dash of red chili flakes
- Kosher salt
- Get your grill going to high
- Cut the cabbage into eights. Rub with the 1 tablespoon of olive oil and some kosher salt. Place on the grill for 10-15 minutes on each side. Really depends on the size of the wedges so just keep an eye on them.
- While the cabbage is grilling, make the chimichurri sauce. You want to finely chop the parsley and cilantro. Then make a paste out of the garlic or use a garlic press. The red onion or shallot could be a fine dice. Put that all in a bowl and add the the juice of the lime, the red wine vinegar, red chili flakes and a pinch of salt. Start pouring in the olive oil. Taste and let it sit. The flavors will bloom (basically get better after a few minutes). Taste again before serving and see if you need to adjust the seasonings by adding more vinegar or oil or salt.
- Pull the cabbage and top with the chimichurri sauce. You'll have some leftover sauce and use within 3 days.