Directions
Ready In
30 m
Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.
Preheat oven to 350 degrees F (175 degrees C).
Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F (175 degrees C) oven, turning often to make sure they do not burn. When they are browned remove them from the oven.
Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.

Cook: 15 mins
Yield: Makes 8 servings
(6)
BY MOLLY WATSON
Updated 04/04/17

Grilled cabbage may sound a bit odd to people. Really odd to some. Yet I can personally assure you that you can—and should!—grill cabbage. After just a bit of time over a hot flame, cabbage takes on a lovely sweetness, picks up crispy blackened edges, and gets a slightly softened while stubbornly holding onto its crunchy texture.

See how to grill more vegetables—both the expected eggplant and the more surprising fava bean—with this guide.

What You'll Need
1 head green, Savoy, or Napa cabbage
Olive oil (or other cooking oil)
Sea salt to taste
How to Make It
Heat a gas or charcoal grill to high heat (you should be able to hold our hand about an inch over the cooking grate for just 1 to 2 seconds before pulling it away from the heat).
While the grill heats, trim the cabbage, removing any damaged outer leaves and cutting off any browned or excess stem still attached to the head, but leaving the center core intact. Cut the cabbage into 8 wedges, being careful to keep a bit of the core in each cabbage wedge, since that will hold the wedged of leaves together (at least somewhat).
For ease of handling and to make sure the leaves don't fall apart and into the flames once they're on the grill, skewer each cabbage wedge onto a grill-proof skewer. Brush the cabbage wedges lightly with olive oil and sprinkle them with salt.
Set the skewered cabbage wedges on the hot grill and cook until the edges are blackened and crispy and center of the cabbage wedges are warm, turning to color all sides, 10 to 15 minutes. For more tender cabbage, cover the grill while they cook.
Serve the grilled cabbage hot, warm, or at room temperature. You can let people un-skewer their own cabbages, if you like, but I find it's a bit more kind to take the hot skewers out for people!
Variations

Remove the wedges from the skewers and chop it all up before serving it more as a salad, drizzling it with a vinaigrette (this feta vinaigratte is nice).
Sprinkle with grated cheese while the grilled cabbage is still hot so the cheese melts onto it a bit—aged Gouda or cheddar are both really nice choices for this.
Drizzle with flavored oil before serving; lemon olive oil is nice, but a hot chile oil or toasted sesame oil add even more kick.
Add a sprinkle of ground cumin or other earthy spice (the warm spice mix called garam masala is a good choice, too) to the oil you use to brush the cabbage in step 3.

Napa Cabbage Slaw
Total:50 min Active: 20 min
Yield: 4 to 6 servings
Level: Easy
Ingredients

1 lime, juiced
3 tablespoons rice vinegar
2 tablespoons Asian chili oil
1 tablespoon mayonnaise
1 tablespoon soy sauce
3 cups finely shredded napa cabbage
1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1/2 cup thinly sliced snow peas
3 scallions, thinly sliced
Salt and freshly ground black pepper
ADD CHECKED ITEMS TO GROCERY LIST
Directions

Whisk together the lime juice, vinegar, chili oil, mayonnaise and soy sauce in a large bowl. Add the cabbage, peppers, snow peas and scallions and toss to combine. Season with salt and pepper, to taste. Refrigerate for at least 30 minutes to allow flavors to meld.

Recipe courtesy of Bobby Flay, 2007

Ingredients
12 ears of corn
Water, well-salted
1 stick unsalted butter, at room temperature
1 cup cilantro leaves, chopped
½ cup Parmesan cheese, finely shaved or grated
1 lime, juiced and zest
2-3 cloves garlic, minced
1 teaspoon paprika
½ teaspoon ground chili powder
¼ teaspoon cayenne pepper
Salt & fresh ground peppercorn, to taste
Instructions
Soak corn in pot of warm, well-salted water for 25 minutes.
Meanwhile, in food processor pulse together butter, cilantro, lemon juice, garlic, paprika, chili powder cayenne, & salt/Pepper.
Remove all but inner most leaves of the husk, leaving only a single layer of Leaves.
Optional: skewer corn length-wise with wooden skewers soaked for 20 minutes prior to grilling.
Pull back the remaining leaves & remove inner-most fibers of the corn.
Brush corn liberally with cilantro-lime butter, then pull leaves back over corn.
Preheat grill to Medium/Hot.
Grill corn for 12-15 minutes, turning intermittently, until all sides nicely charred & bright in color.
Remove corn from grill, brush kernels with additional cilantro-lime butter.
Garnish with parmesan, lime zest & seasonings, to taste.
Plate & serve hot.
Notes
Optional: Use Skewers as a means to more easily managing your corn over the Grates of your Grill. Note: If using wooden skewers, soak in cold water for 20 minutes prior to use.

http://abachelorandhisgrill.com/…/grilled-cilantro-li…/.html