Grilled Napa Cabbage with Chinese Mustard Glaze and Scallions
Using agave nectar in the glaze helps balance the heat of the Chinese mustard. You can adjust the amount of mustard to make the flavor more or less fiery.
- Total Time:
- Servings: 6
Source: Martha Stewart Living, April 2012
- 3 tablespoons hot Chinese mustard
- 1 tablespoon agave nectar
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon finely grated garlic
- 2 tablespoons chopped fresh basil leaves
- 2 small heads napa cabbage (about 2 pounds total)
- 1 large bunch scallions, roots trimmed (if scallions are thick, cut them in half lengthwise)
Heat grill to high. Mix together mustard, agave nectar, 1 teaspoon oil, the garlic, and basil. Cut cabbage lengthwise into quarters, leaving core intact. Brush cabbage and scallions with remaining 2 teaspoons oil.
Grill cabbage, flat side down, 3 minutes. Flip, and continue to grill until charred. Remove from grill. Add scallions to grill, and cook until partially charred, flipping halfway through cooking, about 2 minutes total.
Brush cabbage and scallions on all sides with mustard glaze. Cut scallions lengthwise into thirds. Arrange cabbage on a platter, and top with scallions.