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Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Thursday, April 15, 2010

Grilled Red Cabbage with Garlic Cream (from CHRISTMAS WITH SOUTHERN LIVING 2006)

Give yourself some extra time by following the make-ahead tips in the recipe. We also give an indoor cooking
option that produces similar results. (Danette: My whole family LOVES this dish.  We were very skeptical when we first decided to make it, because none of us really love cabbage, but even the kids ask for this one! Also, try doubling the sauce so you have extra to dip hot refrigerator rolls into.  It is so good!)

Prep: 10 min. Cook: 24 min.
 
2 small heads red cabbage (about 3 pounds)
2 tablespoons water
2 tablespoons butter or margarine
1 tablespoon minced garlic, divided (about 3 cloves)
1 cup heavy whipping cream
3/4 teaspoon salt, divided
3/4 teaspoon freshly ground pepper, divided
1/4 cup olive oil

Remove outer leaves, and cut each cabbage head into 6 wedges, leaving core portion attached to hold the wedges together. Place wedges in a large glass bowl; add 2 tablespoons water, and cover loosely with heavy-duty plastic wrap. Microwave at HIGH for 9 minutes or until tender. (For make ahead: Arrange cabbage wedges on a jelly-roll pan, and refrigerate to cool quickly and stop the cooking process. Cover and chill up to 2 days.)

Meanwhile, melt butter in a small saucepan over medium heat; add 1 teaspoon garlic, and saute 1 minute or until garlic is golden. Add cream, and bring to a boil. Reduce heat, and simmer over medium-low heat 10 minutes or until slightly thickened. Add 1/4 teaspoon each of salt and pepper. (For make ahead: Cover garlic cream, and chill up to 2 days; reheat in microwave or saucepan.)

Combine olive oil and remaining 2 teaspoons minced garlic in a small bowl; brush oil over cabbage wedges. Sprinkle cabbage with remaining 1/2 teaspoon each of salt and pepper. Grill, covered with grill lid, over medium-high heat (350° to 400°) 12 minutes or until browned and slightly charred, turning once. Arrange cabbage on a serving platter; drizzle each wedge with about 1 tablespoon garlic cream.

Yield: 12 servings.

Indoor Cooking Option: Broil steamed cabbage on ungreased baking sheets 5 1/2 inches from heat 24 minutes or until browned and slightly charred, turning once.

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