Grilled Cabbage with Mustard Vinaigrette

Smoky, charred cabbage gets a bright finish from a tangy mustard vinaigrette—a simple autumn side made for serving alongside grilled bratwurst and potatoes.

Ingredients:
1 medium green cabbage
3 tablespoons olive oil, divided
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoon whole-grain or Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon honey
1 small shallot, finely minced
2 tablespoons chopped fresh parsley

Method:
1. Preheat a grill to medium-high heat. Cut the cabbage through the core into 6–8 wedges, leaving enough core attached to hold each wedge together.

2. Brush the cabbage wedges all over with 2 tablespoons olive oil and season with salt and pepper. Grill for 4–5 minutes per side, until deeply charred in spots and tender but still holding their shape.

3. Meanwhile, whisk together the mustard, apple cider vinegar, honey, shallot, and remaining tablespoon olive oil.

4. Transfer the warm cabbage to a serving platter and drizzle generously with the mustard vinaigrette. Sprinkle with parsley and serve warm.