This recipe makes 4 servings
|Per serving: about||-|
|total fat||7 g|
|sat. fat||1 g|
- Portion size: 4
Grilling cabbage is worth the effort for this tender, sweet salad to serve with the Chili-Rubbed Pork Chops.
- 1/2 1/2small green cabbage, (1 lb/500 g for half)
- 2 tbsp 2tbspvegetable oil
- 3 tbsp 3tbsprice vinegar or cider vinegar
- 1/2 tsp 1/2tspsalt
- 1/2 tsp 1/2tsppepper
- 1/4 tsp 1/4tspcelery seeds
- 1 1small carrotcarrots, grated
- 1/2 1/2sweet green peppersweet green peppers, thinly sliced
Cut cabbage into quarters; cut out core and separate each quarter into 2 or 3 leaf sections. Brush with 1 tbsp (15 mL) of the oil. Place on greased grill over medium-high heat; close lid and grill, turning once, until tender, about 12 minutes. Remove to cutting board; thinly slice.
Meanwhile, in small saucepan, whisk together remaining oil, vinegar, salt, pepper and celery seeds; place on edge of burner to warm.
In large bowl, toss together sliced cabbage, grated carrot, green pepper and warm dressing.
Additional information :
Tip: You can take the menu inside and cook the chops and cabbage, in batches, in a greased grill pan over medium-high heat for the same time. Drizzle with pan juices.
Source : Canadian Living Magazine: August 2005