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Prep Time:30 minsTotal Time:30 minsServings:4Yield:4 cupsJump to Nutrition Facts
Prep Time:30 minsTotal Time:30 minsServings:4Yield:4 cups
Prep Time:30 mins
Prep Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Yield:4 cups
Yield:
4 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients¼small green cabbage (about 12 ounces)¼small red cabbage (about 12 ounces)1largecarrot4tablespoonsextra-virgin olive oil, divided1largelemon, halved1tablespoonminced shallot1 ½teaspoonshoney½teaspoonsalt½teaspoonground pepper2 tablespoons chopped fresh herbs, such as dill, parsley and/or basil
Cook Mode(Keep screen awake)
Ingredients
¼small green cabbage (about 12 ounces)
¼small red cabbage (about 12 ounces)
1largecarrot
4tablespoonsextra-virgin olive oil, divided
1largelemon, halved
1tablespoonminced shallot
1 ½teaspoonshoney
½teaspoonsalt
½teaspoonground pepper
2 tablespoons chopped fresh herbs, such as dill, parsley and/or basil
DirectionsPreheat grill to medium.Cut each cabbage quarter into 3 wedges, trying to keep an equal portion of the core attached to each wedge to hold it together on the grill. Brush the cabbage wedges and carrot with 1 1/2 tablespoons oil.Grill the vegetables, turning occasionally, until lightly charred and starting to soften, 10 to 15 minutes. Grill lemon, cut-side down, until grill marks form, about 4 minutes.Juice the lemon halves into a large bowl. Whisk in the remaining 2 1/2 tablespoons oil, shallot, honey, salt and pepper. Stir in herbs.Chop the vegetables into 1/2-inch pieces. Add to the bowl and toss with the dressing.Originally appeared: EatingWell Magazine, July/August 2019
Directions
Preheat grill to medium.Cut each cabbage quarter into 3 wedges, trying to keep an equal portion of the core attached to each wedge to hold it together on the grill. Brush the cabbage wedges and carrot with 1 1/2 tablespoons oil.Grill the vegetables, turning occasionally, until lightly charred and starting to soften, 10 to 15 minutes. Grill lemon, cut-side down, until grill marks form, about 4 minutes.Juice the lemon halves into a large bowl. Whisk in the remaining 2 1/2 tablespoons oil, shallot, honey, salt and pepper. Stir in herbs.Chop the vegetables into 1/2-inch pieces. Add to the bowl and toss with the dressing.
Preheat grill to medium.
Cut each cabbage quarter into 3 wedges, trying to keep an equal portion of the core attached to each wedge to hold it together on the grill. Brush the cabbage wedges and carrot with 1 1/2 tablespoons oil.
Grill the vegetables, turning occasionally, until lightly charred and starting to soften, 10 to 15 minutes. Grill lemon, cut-side down, until grill marks form, about 4 minutes.
Juice the lemon halves into a large bowl. Whisk in the remaining 2 1/2 tablespoons oil, shallot, honey, salt and pepper. Stir in herbs.
Chop the vegetables into 1/2-inch pieces. Add to the bowl and toss with the dressing.
Originally appeared: EatingWell Magazine, July/August 2019
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Nutrition Facts(per serving)182Calories14gFat13gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
