Grilled Napa Cabbage Wedges

Name: Grilled Napa Cabbage Wedges
Total time: 600 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 head Napa cabbage, quartered; Garlic Romano Oil; 6 cloves garlic, peeled; 1/4 cup chili. infused olive oil; 2 tablespoons balsamic vinegar; 1/2 teaspoon pepper and salt to taste; 1/2 teaspoon italian seasoning blend herbs; 1/4 teaspoon red pepper flakes; 1 tablespoon fresh grated romano cheese; For Finishing; softened salted butter to radte; lemon wedged

fenway @Fenway

Here is a quick side to throw in the grill while grilling any meal. Tender but crisp and juicy Napa cabbage wedges brushed with a flavor packed romano garlic oul, quick and delicious!

fenway @Fenway

Here is a quick side to throw in the grill while grilling any meal. Tender but crisp and juicy Napa cabbage wedges brushed with a flavor packed romano garlic oul, quick and delicious!

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Ingredients

10 mins

4 servings

1 headNapa cabbage, quartered
Garlic Romano Oil
6 clovesgarlic, peeled
1/4 cupchili. infused olive oil
2 tablespoonsbalsamic vinegar
1/2 teaspoonpepper and salt to taste
1/2 teaspoonitalian seasoning blend herbs
1/4 teaspoonred pepper flakes
1 tablespoonfresh grated romano cheese
For Finishing
softened salted butter to radte
lemon wedged

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Steps

10 mins

1

Cut cabbage through stem to form 4 intact wedges
2
3

Combine all garlic Romano oil ingredients in a food processor except red pepper flakes. Pulse until combined
4

Transfer to a bowl and stir in red pepper flakes
5

Brush cabbage all over with garlic oil
6

Grill over direct heat turning often until crisp tender and hot
7

Remove. From grill to platter, brush with butter and serve with lemon wedgee to squeeze over hot cabbage

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Cooksnaps

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fenway @Fenway

on July 19, 2016 00:13

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.