Day 5 of my 7 Days of Thanksgiving posting brings you Grilled Cabbage with Lemons – I can hardly think of a better $2 well spent. I can’t remember when the tradition started, but I’ve always liked making cabbage in its various guises for Thanksgiving. It’s so easy to prep, and I never fret about “messing it up” because it’s 2/$1 at my corner store. It’s purely peasant fare and tends to be overlooked this time of year when everyone makes such concerted efforts to impress. This dish is not the typical cabbage soup of Russian winters or a pickled kraut to sit aside sausages. It’s more like a crispy salad that cleanses your palate so you can feel a little lighter after two plates of heavy food.
I made this a few years ago during my first Thanksgiving in San Francisco. It was the first time I had access to a charcoal grill on turkey day so I turned my typical cabbage dish – shredded and sauteed with pine nuts and soy sauce – into this simple grilled affair. It looked curious and vibrant on the table next to brown casseroles and mashes but it was devoured completely by the end of the night. I had a request for the dish the second year so I think this is my new Thanksgiving specialty. I especially love how quickly this dish comes together in about 15 minutes.
I wanted to test this out on the stove and in the oven since the grill is not an option for everyone and it fried up perfectly on my skillet. I tried the broiler first but it took way too long, but the skillet managed to “grill” the wedges of my giant cabbage in 10 minutes. Not bad. You can also pre-cut and oil the wedges in advance, but it takes no more than a minute for the minimal prep.
Grilled Cabbage with Lemon
1 lemon, sliced into wedges
Salt, Pepper, and Olive Oil
+ Slice cabbage into 1.5″ thick wedges and brush liberally with olive oil. Dust salt and pepper onto the cabbage wedges and grill them on a skillet or hot grill until cabbage start to wilt. They will be slightly burned yet still crunchy. Squeeze lemon onto the wedges and serve immediately.