Grilled Cabbage

What a gorgeous head of cabbage this week. We think about cabbage for all kinds of uses, but seldom do we grill it. I like this recipe from Cook’s Country magazine.

Mark Bittman’s Spicy No-Mayo Coleslaw

Are you a fan of Mark Bittman? Here’s a recipe from How to Cook Everything (Completely Revised 10th Anniversary Edition) with a few variations.

Bittman says: If you want restaurant-style coleslaw, you take shredded cabbage and combine it with mayo and maybe a little lemon juice. This version is far more flavorful with far less fat. I like cabbage salad (which is what coleslaw amounts to) on the spicy side, so I use plenty of Dijon, along with a little garlic and chile (you could substitute cayenne for the chile or just omit it if you prefer), and scallions.