Mostly reserved for slaws and salads, cabbage is often a forgotten BBQ gem. Slicing it up into vegan “steaks” and placing it on the grill helps turn this bitter veggie into something sweet and smoky. The combo of maple, mustard and balsamic is a versatile sauce that transitions from wintry roasts to this summery drizzle, elevating the sweetness of the cabbage and adding a hit of acidity. Top with fresh basil leaves so every bite encompasses something crunchy and sweet; even better if the basil is picked from your own herb supply.
Maple Mustard Balsamic Drizzle
Cut the cabbage into wedges by slicing it in half lengthwise, and then slice those pieces in half, so you’re left with 4 wedges. Keep the core intact.
Place the cabbage in a large bowl or tray and season with avocado oil, sea salt, granulated garlic and pepper.
Fire up your grill to medium-high, place the wedges on and flip every 5-7 minutes so each side comes into contact with the grill and becomes slightly charred and softened.
Cook for a total of 15-20 minutes, and if the cabbage begins charring too much, move it off the flame and into an area of indirect heat.
While the cabbage is grilling, whisk together your drizzle in a small bowl.
Take the cabbage off the grill when tender, crispy and browned, allowing it to cool for 5 minutes, then drizzle the maple-mustard balsamic on top.
Tear up a few fresh basil leaves, and scatter over the dish for vibrancy and freshness.