Marc Forgione,
executive
chef and partner at American Cut in Manhattan, rests thick, center-cut slices
of cabbage in a honey-balsamic marinade before grilling them like a slab of
beef. “What you’re looking for,” said the chef, “is the nice caramelization and
then, almost like a steak, you can have different temperatures. If you cook it
‘rare,’ you’ll have a little more texture. Or for ‘well-done,’ you might want
to mark it on the grill and throw it in the oven for 10 minutes until it’s
really falling apart.”
·
1 large red cabbage, end trimmed and discarded
·
1 clove garlic
·
Kosher salt and freshly ground black pepper
·
1 cup extra-virgin olive oil, plus more for cooking
·
¾ cup balsamic vinegar
·
1 tablespoon honey
·
Chopped
fresh thyme, basil or oregano, for garnish
1.
Slicing
vertically from core to root, cut two (2-inch-thick) slices from center of
cabbage. Remove the loose outer leaves from each slice. Reserve remaining
cabbage for another use.
2.
Make marinade: Use a mortar and
pestle or the flat side of a heavy knife to smash garlic and a pinch of salt to
a coarse paste. Stir in olive oil, balsamic vinegar and honey until combined.
3.
Brush marinade all over cabbage slices. Transfer
cabbage and remaining marinade to a large Ziploc bag or large covered bowl.
Chill in refrigerator at least 2 hours and up to overnight, flipping
occasionally to evenly coat cabbage with marinade.
4.