Grilled Cabbage Salad with Apples, Raisins and Warm Bacon Dressing
Inspired by Kansas City-based cookbook Judith Fertig.
1/4 cup raisins
1/4 cup balsamic vinegar
1/2 red cabbage
1/2 green cabbage
1/2 cup olive oil
1 medium tart apple, like Granny Smith
3 slices bacon, chopped
1 tablespoon finely chopped shallot
1/4 cup toasted pine nuts
Salt and freshly ground black pepper
Place raisins and vinegar in small bowl. Let soak while you prepare the cabbage.
Cut cabbage halves in thirds, leaving each portion with a part of the core so it will stay together.
Preheat gas grill and oil grill grates or light charcoal (the charcoal is ready when the coals are glowing red and coated with light gray ash). Spread out coals and oil grill grates. Grill cabbage; once cabbage has grill marks on one side, turn it. The cabbage is done when it has grill marks on all sides and has softened, about 12-15 minutes.
Remove the cabbage from grill and place on a cutting board. Remove core, slice cabbage and place in a large bowl. Set aside.
Peel, core and slice apple. Place apple slices in cold water so it doesn’t turn brown. Set aside.
Heat medium skillet over medium-high heat. Add chopped bacon, saute until brown and crisp, about 5 minutes. Add shallot to bacon, stir and saute for 1 to 2 minutes. Remove from heat. Add vinegar, raisins and olive oil. Season with salt and pepper and stir to fully combine. Pour over cabbage. Toss well; using your hands is best.
Drain apple slices. Top cabbage with apple and toasted pine nuts and serve.
Yield: 12-15 servings.
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