I don’t know what’s gotten me back into a grilling kick, but I’m on one. Indoor grill pan, that is. I haven’t yet used my outdoor grill this year. Maybe later, when it’s consistently warm.
But this is probably one of my favorite kitchen items. It’s been used everyday the past week, if not more, just because it’s that great.
Fresh and frozen vegetables are both great grilled. Green beans, zucchini, cabbage.
Yes, I promise you, grilled cabbage is amazing, and I’ve almost devoured 2 whole heads of it in the past couple days.
Served with some kabocha squash fries and a grass-fed burger I found hiding in the freezer. 🙂
Nothing wrong with a little more greens in the diet. Green smoothie with Mesquite powder.
- 1 head of green cabbage, cored and sliced
- 1 T. EVOO
Heat grill pan or grill over medium heat. Place the sliced cabbage in the pan and spread out evenly. Drizzle with the EVOO, adding more if needed.
Grill until caramelized – you may need to press down on the cabbage a bit at first.