Seared Red Cabbage with Maple Mustard Dressing and Cornbread Croutons


This easy and festive seared red cabbage “salad” is part of our Simple Holiday Feast for Four by Chef Jes Tantalo. Buy ready-made cornbread in advance, or make your own along with the maple and mustard dressing.  Click here to see the menu game plan; for more inspiration, visit our recipe archives.

Serves 4 to 6

1/3 cup Dijon mustard

1/4 cup maple syrup

2 tablespoons freshly squeezed orange juice

1/8 teaspoon cayenne

1/8 teaspoon coarse salt

1 tablespoon neutral oil, such as canola oil

1 batch day-old cornbread, cut into wedges

2 small red cabbages, outer leaves removed and cut into 4-6 wedges with core intact

2 tablespoons grapeseed oil

2 teaspoons coarse salt

In a small bowl, whisk mustard, maple syrup, orange juice, cayenne and salt until combined. Set aside. Using a pastry brush, coat cabbage wedges evenly with oil and salt and set on a sheet pan; brush cornbread wedges with oil and set aside.

Cook cabbage wedges over direct heat, flipping and rotat-ing as needed, until slightly browned outside and tender enough to cut with a knife and fork, about 10-15 minutes. Remove from grill and set aside on a platter; place cornbread wedges on hot grill and crisp for 1-2 minutes on each side, being careful not to scorch. Place on platter or individual plates with cabbage and drizzle with maple mustard dressing. Save remaining dressing as a dip for turkey skewers.