The grilled Caesar cabbage at Leuca, Andrew Carmellini's newest restaurant in Brooklyn, might just be our favorite thing on the menu. This side dish features grilled green cabbage tossed in a briny anchovy dressing, packed with garlic and Calabrian chile paste. Topped with grated cheese and bread crumbs, we promise you won't find a more satisfying plate of cabbage.
This is the perfect winter vegetable dish, but the concept can be used year-round. Feel free to toss any grilled vegetables with this dressing, like zucchini or eggplant.
To learn more, read "Side Effects."
Grilled Caesar Cabbage
Recipe adapted from Andrew Carmellini, Leuca, New York, NY
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
1 head green cabbage, quartered
Kosher salt and freshly ground black pepper, to taste
¼ cup olive oil
2 tablespoons fresh-squeezed orange juice
1 tablespoon minced golden raisins
2 teaspoons minced anchovy fillets, plus 1 fillet for garnish
2 teaspoons minced capers
1 teaspoon minced fresh garlic
1 teaspoon orange zest
1 teaspoon Calabrian chile paste
2 tablespoons freshly grated Grana Padano cheese, for garnish
2 tablespoons bread crumbs, toasted, for garnish
1. Light a grill. Season the cabbage with salt and pepper. Place the cabbage quarters on the grill and cook, flipping once, until well charred, 7 minutes per side. Transfer the cabbage to a bowl and cover with plastic wrap. Let steam until tender, 15 minutes.
2. Meanwhile, in a small bowl, whisk together the olive oil, orange juice, raisins, minced anchovies, capers, garlic, orange zest and chile paste. Season with salt.
3. Remove the core and cut the cabbage into 1-inch pieces, then toss with the dressing. Transfer the cabbage to a platter and garnish with the remaining anchovy fillet, grated cheese and breadcrumbs, then serve.