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Grilled Napa Cabbage with Chinese Mustard Glaze
Description
Feel free to reduce the amount of mustard if you don’t like things too spicy. If you don’t have scallions feel free to leave out.
Ingredients
Scale
- 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)
Instructions
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.