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Sonoma Modern American
Grilled Cabbage Wedge
with a SC peach vinaigrette, shaved reggiano
Serves 6
Cabbage
1 Savoy cabbage (3#) cut in 6 wedges
5 T olive oil
1 tsp chopped new garlic
1 T chopped flat leaf parsley
1 tsp chopped oregano
salt & pepper
Marinate cabbage with ever thing but the salt and pepper. Let sit 1 hour. Season with salt and pepper. grill over wood charcoal on the cut sides. Remove from grill. Place in a pan and cover with plastic wrap. Let it soften until room temperature. This can be done well in advance.
Vinaigrette
2 SC peaches peeled and diced fine
1 T brunoise red onion
1 tsp honey
2 T lemon juice
5 T extra virgin olive oil
Stir together.
Assemble
Warm cabbage back on the grill or in the oven. Drizzle with the vinaigrette. Shave the cheese over the top. Serve as a side or by itself. Enjoy!!!!!
