Updated: Jul 7, 2021
Grilling this Napa Cabbage was quick and so easy! I literally had it prepped, sauce made, and ready to be grilled in less than 5 minutes. The little bit of char the grill gives the leaves is so delicious as those flavors mix with the Asian sauce. Here’s how to do it:
Servings: 4 (although Greg and I each ate half of the cabbage)
1 Head of Napa Cabbage
1/2 tbsp avocado oil
little less than 1/4 cup sesame oil
3 tbsp liquid aminos (or soy sauce)
1/2 tbsp lemon juice
Preheat grill to medium
Rinse and dry the cabbage with towel or paper towels. Next we will cut the cabbage. Keeping the core of the cabbage intact, cut the cabbage into quarters.
Lightly apply the avocado oil to the outside of each piece of cabbage.
Making the dressing, combine the sesame oil, liquid aminos, and lemon juice together in a small bowl or in the measuring cup if there’s room. Set aside.
Once grill is ready, lay the cabbage-cut side down on the grill and close the lid. After about 3-4 minutes turn the cabbage to lay the other cut side on the grill. Cook until the ends of the cabbage have begun to char and the core of the cabbage has softened. Another 3-4 minutes.
Remove the cabbage from the grill and drizzle the dressing over the cabbage.
Recipe adapted from http://www.thesimplesupper.com.