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300 Big & Bold Barbecue & Grilling Recipes
by Karen Adler & Judith Fertig
Grilled coleslaw? You bet! Grilled cabbage wedges acquire terrific flavor while retaining their crunchiness.

Serves 8 to 10


· 8 green onions, tops trimmed
· 1 large head cabbage, tough outer leaves removed, cut into 8 wedges
· Vegetable oil
· 8 oz blue cheese, crumbled
· 2 cloves garlic, minced
· 3/4 cup vegetable oil
· 1/3 cup cider vinegar
· 1 tsp celery seeds
· 1 tsp kosher or sea salt
· 1/2 tsp freshly ground black pepper
· 1/4 tsp dry mustard

Prepare a hot fire in your grill.

2. Brush green onions and cut sides of cabbage with oil. Grill for 2 to 3 minutes per side, turning once, until vegetables have good grill marks on both sides.

3. Finely chop cabbage, coarsely chop green onions and combine in a large bowl. Let cool, then stir in blue cheese.

4. In another bowl, whisk together garlic, 3/4 cup oil, vinegar, celery seeds, salt, pepper and mustard. Pour over cabbage mixture and toss to coat.

Variation: You can also make this with raw chopped cabbage and green onions. Dress the coleslaw right before serving, as the dressing makes the cabbage wilt.
TIPS: Place the onions perpendicular to the grill grates so they don't fall through.
Grill the onions and cabbage when you're also grilling a steak, pork tenderloin, chicken, or fish.


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