Cabbage , Bacon , Apple , Maple Syrup
Best for: Serving alongside pork, chicken, or sausage.
Cabbage gets sweet and smoky when its cut sides meet a hot grate. Warm bacon, apple, and cider vinegar settle into the leaves and make this a side worth coming back for.
Grill: Two-zone, 400°F. Equipment: Large skillet, spatula, tongs.
Ingredients
Total: 40 minutes.
- 1 small green cabbage, about 2 pounds
- 2 tablespoons olive oil
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
- 4 slices thick-cut bacon, diced
- 1 medium crisp apple, cored and cut into ¼-inch dice
- 1 small shallot, minced
- 3 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 2 tablespoons water
Directions
Preheat a two-zone grill. Cut cabbage into 6 wedges, leaving a section of core attached to each so the leaves hold together.
Brush wedges with olive oil and season with salt and pepper.
Cook bacon in a skillet over medium heat for 8–10 minutes until crisp. Lift out the bacon and leave 2 tablespoons fat in the pan, removing any excess.
Add apple and shallot to the pan. Cook for 4–5 minutes, then stir in vinegar, maple syrup, mustard, and water. Simmer for 1 minute and fold in bacon. Keep warm off the heat.
Grill cabbage over direct heat for 3–4 minutes per cut side. Move to indirect heat and cook, covered, for 8–12 minutes, until the thickest parts are tender when pierced.
Transfer to a platter and spoon the warm dressing over and between the leaves. Serve immediately.
Grilling tip: If an outer leaf gets too dark, peel it away at serving time; keep the core attached until the wedges reach the plate.
