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
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.
*We received this wine as a media sample. No other compensation was received. All opinions are our own.
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.
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.