Grilled Napa Cabbage with Blue Cheese Butter
Compound butters are an easy way to make a steak gourmet, but they’re good on more than just meat. The blue cheese and butter here melt into the sweet Napa cabbage, creating a side dish that’s worthy of its own spot at the center of the grill–and table!
Equipment
- Small cast iron or grill-friendly skillet
Ingredients
- 4 ounces Real California blue cheese
- 1 TBSP chives chopped, plus more for garnish
- 1 lb salted butter softened
- 1 head Napa cabbage
- ¼ cup California extra virgin olive oil
- kosher salt and black pepper to taste
Instructions
- In a medium bowl, mix the blue cheese and chives into the butter using a fork or small spatula.
- Once combined, place on a piece of parchment paper and roll into a log about 2-inches (5 cm) across.
- Wrap tight and seal the ends, then refrigerate until ready to use.
- Heat the grill over medium-high heat.
- Quarter the cabbage, leaving the core but removing the smallest of the inner leaves to form a small well in the center. Quickly toss in the olive oil, and grill the cabbage over direct heat, turning occasionally to cook evenly on all sides. Let the outer edges char just a little and remove when a fork can easily pierce through the stems of the outer layers.
- While the cabbage cooks, heat a small skillet on the grill. Add about ¼ of the blue cheese butter and melt in the skillet.
- Remove the cabbage from the grill, then spoon the melted blue cheese butter over and serve hot!
Nutrition
Calories: 1069kcalCarbohydrates: 8gProtein: 10gFat: 114gSaturated Fat: 66gPolyunsaturated Fat: 5gMonounsaturated Fat: 36gTrans Fat: 4gCholesterol: 265mgSodium: 1076mgPotassium: 638mgFiber: 3gSugar: 3gVitamin A: 3798IUVitamin C: 61mgCalcium: 351mgIron: 1mg
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