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.
