Grilled Cabbage with Raspberry Mustard, Chevre, and Pecans
The smokeiness of the grilled cabbage off sets the tangy raspberries, creamy goat cheese, and crunchy pecans.
Ingredients
2 medium heads cabbage, cut into 1/4s or 1/6s
1 pint raspberries
1/4 cup whole grain mustard
1/4 cup olive oil
4 oz fresh chevre
1/2 cup pecans, toasted (optional)
Method
- Drizzle the cabbage with olive oil and sprinkle with salt
- Grill until the outside is charred and the inside is tender
- While the cabbage grills, mash the raspberries with the mustard, olive oil and a hefty pinch of salt
- Top the cabbage with dots of goat cheese, drizzle with the raspberries mustard sauce, and then scatter the pecans all over and serve
