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

  1. 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.
  2. 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.
  3. Brush cabbage and scallions on all sides with mustard glaze. Cut scallions lengthwise into thirds. Arrange cabbage on a platter, and top with scallions.

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