This recipe is a great alternative to a salad. It’s pretty easy; it just goes on the grill with the rest of your food, then whip up a quick dressing and BAM, warm salad. I really enjoy cabbage, but I find getting an entire head in my CSA a little daunting – do you know how much coleslaw that can make?? Ugh. When cabbage is baked or grilled it becomes a whole new vegetable, all tender and sweet. It’s really that good and so is this recipe.

The leftover cabbage, if there is any, also makes surprisingly decent leftovers the next day.

Grilled Cabbage with Anchovy Sauce

For sauce:

½ cup olive oil

2 tablespoons red wine vinegar

4-6 anchovy fillets, to taste

1 shallot, chopped

For cabbage:

1 large head of green cabbage

Olive oil

In a food processor, combine olive oil, vinegar, and anchovies. Run processor until mixture emulsifies and gets thick. Taste and add more anchovies if desired.

Add in shallot and give it a couple good pulses. Set aside.

Get your grill nice and hot.

Cut cabbage in half, taking care to leave an even amount of the core in each half. Cut each half into four pieces, again, taking care to leave a piece of the core in each one so it does not fall apart.

Brush each piece of cabbage with a little olive oil on both sides.

Place cabbage pieces on grill and cover. Cook for about 5 minutes per side, until outer edges are nicely charred. Flip and repeat on other side. Transfer to platter.

Drizzle anchovy sauce over cabbage and serve immediately.