Grilled Red Cabbage with Garlic Cream
Grilled Red Cabbage with Garlic Cream might be just the side dish you are searching for. This recipe makes 12 servings with 162 calories, 2g of protein, and 14g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. It is perfect for The Fourth Of July. Head to the store and pick up pepper, water, heavy whipping cream, and a few other things to make it today. It is a good option if you're following a gluten free, primal, and vegetarian diet. From preparation to the plate, this recipe takes roughly 34 minutes.
Instructions
Remove outer leaves, and cut each cabbage head into 6 wedges, leaving core portion attached to hold the wedges together.
Place wedges in a large glass bowl; add 2 tablespoons water, and cover loosely with heavy-duty plastic wrap. Microwave at HIGH for 9 minutes or until tender. (For make ahead: Arrange cabbage wedges on a jelly-roll pan, and refrigerate to cool quickly and stop the cooking process. Cover and chill up to 2 days.)
Meanwhile, melt butter in a small saucepan over medium heat; add 1 teaspoon garlic, and saut 1 minute or until garlic is golden.
Add cream, and bring to a boil. Reduce heat, and simmer over medium-low heat 10 minutes or until slightly thickened.
Add 1/4 teaspoon each of salt and pepper. (For make ahead: Cover garlic cream, and chill up to 2 days; reheat in microwave or saucepan.)
Combine olive oil and remaining 2 teaspoons minced garlic in a small bowl; brush oil over cabbage wedges.
Sprinkle cabbage with remaining 1/2 teaspoon each of salt and pepper. Grill, covered with grill lid, over medium-high heat (350 to 40
12 minutes or until browned and slightly charred, turning once. Arrange cabbage on a serving platter; drizzle each wedge with about 1 tablespoon garlic cream.
Indoor Cooking Option: Broil steamed cabbage on ungreased baking sheets 5 1/2 inches from heat 24 minutes or until browned and slightly charred, turning once.