Grilled Chinese (Napa) Cabbage with Chinese Mustard Glaze
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/Chinese cabbage
1 large bunch scallions, roots trimmed
- Heat grill to high. Mix together mustard, agave nectar, 1teaspoon 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.