The humble cabbage has had a great PR campaign over the last couple of years. We've found ways to transform this leafy vegetable into the star it is and has been for generations. Fermented, pickled, braised, stuffed, fried, or grilled - I haven't met a cabbage I didn't like.
Last week, I snagged my first conehead cabbage of the season. Despite what you may think, this cabbage grows from late spring through about mid-fall, making this time of year its peak season. This particular variety is known for its iconic shape, slightly looser structure, and sweeter leaves. It’s perfect for just about any application, but I find that quartering and grilling it really lets its shape shine.
Blanching the cabbage in a quick vegetable stock with the leftover leek tops allows it to become seasoned throughout and tender before finishing it on a hot grill. The leek and walnut vinaigrette is a riff on the French classic leeks vinaigrette: a simple, chunky vinaigrette that works beautifully on a variety of vegetables and proteins.
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