Try cooking with cabbage as one of your Easter dinner side dishes.
Virginia Barnes, a fifth generation Hastings-area farmer, shares one of her favorites – Grilled Cabbage with Spicy Lime Dressing. When it comes to serving the sweet, green cabbage Virginia knows just the right dishes for the right occasions, using some of the cabbage grown on the family farm , some 1,000 acres, just off State Road 206.
GRILLED CABBAGE WEDGES
(Serves 8 as a side dish)
1/4 cup lime juice (from about 3 limes)
1/4 cup extra-virgin olive oil
1 tsp. fish sauce (optional – leave out for a vegetarian or vegan dish)
2 cloves garlic, roughly chopped
1/2 tsp. salt
1/4 cup cilantro leaves
1/2 tsp. cayenne
1/4 tsp. sugar
Lime wedges to serve
1 head green cabbage
Grapeseed or canola oil
Heat a gas or charcoal grill. Whiz the limes, olive oil. fish sauce, garlic, cilantro, salt cayenne and sugar in small chopper or blender until sauce is pale orange and the garlic is pulverized. Set aside.
Remove loosest, toughest outer leaves from cabbage and cut into 8 evenly sized wedges. Do not remove the stalk or inner core. Lightly brush wedges with grapeseed or canola soil.
Place wedges on grill and cover. Cook for 5 to 7 minutes or until edges of each layer are blackened and cabbage is beginning to soften. Flip each wedge over, cover the grill and cook for an additional. 5 to 7 minutes on the other side. Remove cabbage when it is beginning to wilt, but is still firm in the middle. (This will also be somewhat a matter of taste. I like it fairly crispy but you may prefer it more well done.) If necessary turn the head down or move wedges to a cooler part of the grill so they don’t burn. But don’t be afraid of blackened edges. You want a lot of grill and char marks on cabbage to give it smoky flavor.