Grilled Red Cabbage with Spicy Dijon Sauce adapted from a recipe by Food52 Serves 4 1 small head red cabbage Extra virgin olive oil Coarse Himalayan salt (finely ground is okay, too)
For the sauce:
¼ cup extra virgin olive oil 2tablespoons Dijon mustard 2tablespoon maple syrup 2 tablespoons balsamic vinegar 1 teaspoon onion powder ½ teaspoon fine Himalayan sea salt ¼ teaspoon Coleman's dry mustard powder
Fresh oregano and 4 fresh lemon wedges, for serving
In a medium sized bowl, whisk together all of the sauce ingredients. Set aside.
Cut the cabbage in half, then cut each half into 4 wedges, keeping a piece of the white core intact so the leaves hold together.
Place cabbage wedges on a baking dish or large plate and drizzle with the olive oil and season with sea salt. Turn the wedges over and repeat on other side.
Heat grill to medium to high heat, depending on your grill. Place cabbage wedges onto grill and cook, flipping occasionally, until cabbage is slightly charred and core is tender, about 10-15 minutes. Don’t let it burn!
Remove cabbage from grill and drizzle with the spicy mustard sauce and sprinkle with fresh oregano. Serve immediately with lemon wedges.