Want a Vegan side dish that is delicious and full of umami? This is your dish. You can cook it outside on the grill, but I like to cook it the easy way, on a grill pan on my stove.
Shout out to Diethood for the inspiration for this recipe.
Grilled Balsamic Purple Cabbage
What you will need:
- 1/2 head of purple cabbage
- 1/4 cup of extra virgin olive oil
- 2 tbs of balsamic vinegar
- 1/2 tsp of dijon mustard
- 1 clove of garlic, minced
- 1/2 tsp of honey
- salt and fresh ground pepper, to taste
- fresh parsley, for garnish
- Cut the cabbage into wedges, cutting out the stem.
- In a mixing bowl, extra virgin olive oil, balsamic vinegar, mustard, garlic, honey, salt, and pepper; mix well until combined.
- Brush the cabbage steaks with the prepared balsamic glaze on both sides.
- Heat a grill pan on the stove add oil and sprinkle with salt
- Grill for 8 minutes on each side
- Garnish with fresh parsley and additional glaze
We served this as a side with stuffed portabella mushrooms and paired it with the L’Ecole No. 41 2017 Columbia Valley Cabernet Sauvignon.
L’Ecole No. 41 2017 Columbia Valley Cabernet Sauvignon
We paired this with a Cabernet Sauvignon from Washington. This was from L’Ecole No. 41 and it is their 2017 Columbia Valley Cabernet Sauvignon.
This wine comes from Washington’s largest AVA the Columbia Valley AVA. It covers a full 1/3 of the landmass of Washington. It is sourced from vineyards across this AVA that L’Ecole No. 41 has built a relationship with over the years.
It is 100% Cab Sav from the Columbia Valley AVA and runs $29.00.
L’Ecole No. 41 is located in Walla Walla Washington in an old schoolhouse. You can read more about them here and here.
*We received this wine as a media sample. No other compensation was received. All opinions are our own.
Grilled balsamic purple cabbage
This is a perfect side dish and it's vegan! The marinade gives this so much umami. With a stovetop grill pan, this is a delicious grilled dish that you don't have to go outside for!
The marinade also makes this a great side for any meal to pair with red wine.
- • 1/2 head red cabbage
- • 1/4 cup extra virgin olive oil
- • 2 tablespoons balsamic vinegar
- • 1/2 teaspoon dijon mustard
- • 1 clove garlic, minced
- • 1/2 teaspoon honey
- • 1/4 tsp salt
- • 1/4 tsp pepper
1. Cut the cabbage into 4 wedges, removing the stem at the bottom
2. In a mixing bowl, add the balsamic vinegar, mustard, garlic, honey, salt, and pepper. Drizzle in the olive oil, whisking the mixture to emulsify the oil and integrate it into the mixture
3. Coat the cabbage wedges with the mixture on both sides.
4. Heat a grill pan on the stove add oil and sprinkle with salt
5. Grill for 8 minutes on each side basting with any remaining marinade, as you go.
6. Garnish with fresh parsley and additional glaze
We paired this with Stuffed Portabella Mushrooms and a Cabernet Sauvignon,
Amount Per Serving Calories 160Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 11gCholesterol 0mgSodium 193mgCarbohydrates 9gFiber 3gSugar 5gProtein 2g
Nutrition information isn’t always accurate.
Valentines Day Menu Ideas
L’Ecole No. 41 Cabernet Sauvignon Wine Truffles
These delicious wine truffles are completely decadent. We created two, one with chopped dried cranberry inside, dusted with ground pistachio, and one with a touch of espresso powder inside, then dusted with cocoa.
The wine we used was the L'Ecole No. 41 2017 Walla Walla Cabernet Sauvignon, which is also the perfect wine to pair with these truffles.
Thank you to L'Ecole No. 41 for the delicious sample that inspired these truffles.
Burgers with Mushrooms and Blue Cheese
Based on Bobby Flay's recipe for the Perfect Burger which keeps your burgers perfectly juicy! It's important to use at least 80/20 ground beef to keep the burgers juicy and the thumbprint? Well, a thumbprint in the middle is key to keeping the burgers cooking evenly.
We topped our burgers with sautéed shitake mushrooms, blue cheese, arugula, and bacon jam. (there is a recipe for that too!)
Steak with Gorgonzola sauce
These dishes cook simultaneously and you will end up with lots of leftover gorgonzola sauce. That's really okay. It's so good on almost anything. I drizzled it on pizza the other night.
This is an elegant dish, but not too tough to make! Get the polenta going first and set that on a back burner to cook while you make the steak and gorgonzola sauce.
We paired this with a Cabernet Sauvignon and it was heaven!
The recipe came from "The Anthony Kitchen"
Polenta is simple but takes a little time. I love cooking it in my Dutch Oven. I can get other dishes going while it cooks, and the big heavy dutch oven lid keeps the splatter down.
You can also pour your finished polenta in a dish or pan and refrigerate it, then cut it when it is firm and pan fry it. I like to do this and serve it covered in sautéed vegetables.
This bacon jam is based on a recipe from Mom's Dinner. We substituted dried cranberries for the raisins, which brings a bigger fruit note to the dish and paired great with the Cabernet Sauvignon we chose.
Bacon jam is life-changing. How did I ever live without this stuff! You can serve it with crackers or bread. The other night we topped a pizza with some. Quite honestly, had I been home alone, I would have made this and sat on the couch and eaten the whole bowl with a spoon.
Stuffed Vegan Portabella Mushrooms
This recipe has variations to be Vegan Vegetarian or Gluten-Free, depending on the breadcrumbs and cheese (or cheese substitute) that you use.
This is a dish that is great with Cabernet Sauvignon. Yes, red wine with a dish that isn't meat!
Grilled balsamic purple cabbage
This is a perfect side dish and it's vegan! The marinade gives this so much umami. With a stovetop grill pan this is a delicious grilled dish that you don't have to go outside for!
Chocolate tart with forest berries
This looks so fancy, but it's really easy. I found this recipe on Rachel Cooks. No-bake, 4 ingredients (+the berries and powdered sugar). So easy and delicious.
I suggest starting with a full pack of Oreos. For a 9 inch tart, use 32. Mine was actually an 8-inch tart pan, so I sadly destroyed too many Oreos. Somehow I ended up with just 3 left?
Oreos and melted butter for the crust, chocolate, and creme make a ganache for the filling and then berries to decorate just before serving. Pretty simple
Get artsy with your decoration. I used strawberries, blueberries, blackberries, raspberries, and mint, but you could use a variety of fruit. I think I might try adding just a little orange liqueur and candied oranges to decorate next time. There are so many variations you can take with this.
Robin Renken is a wine writer and Certified Specialist of Wine. She and her husband Michael travel to wine regions interviewing vineyard owners and winemakers and learning the stories behind the glass.
When not traveling they indulge in cooking and pairing wines with food at home in Las Vegas.
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