Warm Grilled Red Cabbage Slaw Recipe

Red cabbage: This is the main ingredient, providing a vibrant color and a slightly peppery flavor.

Olive oil: Used to brush the cabbage wedges, helping them to grill evenly and adding a rich flavor.

Salt: Enhances the natural flavors of the cabbage and balances the sweetness of the dressing.

Freshly ground black pepper: Adds a touch of heat and complexity to the dish.

Apple cider vinegar: Provides a tangy acidity that complements the sweetness of the honey.

Honey: Adds a natural sweetness that balances the tanginess of the vinegar.

When grilling red cabbage, ensure that the wedges are cut evenly to promote uniform cooking. This helps achieve a consistent char and tenderness throughout. Additionally, brushing the cabbage with olive oil not only prevents sticking but also enhances the smoky flavor. For an extra layer of taste, consider adding a pinch of smoked paprika to the olive oil before brushing it on the cabbage. This will give your slaw a subtle, smoky depth that complements the apple cider vinegar and honey dressing beautifully.

• red cabbage - Substitute with green cabbage: Green cabbage has a similar texture and can be grilled in the same way, though it will have a slightly milder flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for grilling.

• salt - Substitute with sea salt: Sea salt can provide a similar level of seasoning with a slightly different mineral content.

• freshly ground black pepper - Substitute with white pepper: White pepper has a similar heat level but a slightly different flavor profile, which can add a unique twist to the dish.

• apple cider vinegar - Substitute with red wine vinegar: Red wine vinegar has a similar acidity and can complement the flavors of the grilled cabbage well.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness with a slightly different flavor, adding a unique touch to the slaw.

• Allow the grilled red cabbage to cool completely before storing. This helps prevent condensation, which can make the slaw soggy.
• Transfer the cooled cabbage into an airtight container. If you have a vacuum sealer, use it to extend the freshness.
• Store the container in the refrigerator. The slaw will stay fresh for up to 3-4 days.
• For freezing, place the cooled cabbage in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn.
• Label the container with the date to keep track of its freshness.
• When ready to use, thaw the slaw in the refrigerator overnight.
• Reheat gently in a skillet over medium heat, adding a splash of olive oil if needed to refresh the flavors.
• Alternatively, you can enjoy the slaw cold, straight from the fridge, as a crunchy addition to salads or sandwiches.

• Stovetop Method:

  1. Heat a large skillet over medium heat.
  2. Add a splash of olive oil to the skillet.
  3. Add the leftover grilled red cabbage slaw to the skillet.
  4. Stir occasionally, cooking for about 5-7 minutes until heated through.
  5. Serve warm.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the grilled red cabbage slaw evenly on a baking sheet.
  3. Cover with aluminum foil to prevent drying out.
  4. Bake for about 10-15 minutes, or until heated through.
  5. Remove from the oven and serve warm.

• Microwave Method:

  1. Place the grilled red cabbage slaw in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Microwave on high for 1-2 minutes, stirring halfway through.
  4. Check if it's heated through; if not, continue microwaving in 30-second intervals.
  5. Serve warm.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the grilled red cabbage slaw in the steamer basket.
  3. Cover and steam for about 5-7 minutes, or until heated through.
  4. Remove from the steamer and serve warm.

• Grill: Used to cook the cabbage wedges, giving them a charred and tender texture.

• Brush: Used to apply olive oil evenly on the cabbage wedges.

• Mixing bowl: Used to combine the grilled cabbage with the vinegar and honey mixture.

• Whisk: Used to mix the apple cider vinegar and honey together until well combined.

• Tongs: Used to turn the cabbage wedges on the grill for even cooking.

• Knife: Used to cut the cabbage into wedges and chop the grilled cabbage.

• Cutting board: Provides a stable surface for cutting the cabbage.

• Measuring spoons: Used to measure out the olive oil, salt, pepper, apple cider vinegar, and honey accurately.

Pre-cut the cabbage: Cut the red cabbage into wedges ahead of time and store them in the fridge.

Use a grill pan: If you don't have an outdoor grill, a grill pan on the stove works just as well.

Pre-mix the dressing: Whisk together the apple cider vinegar and honey in advance and store it in a jar.

Batch grilling: Grill multiple wedges at once to save time.

Chop efficiently: Use a sharp knife to quickly chop the grilled cabbage.