huli huli cabbage
Huli Huli Cabbage
This recipe draws inspiration from huli huli chicken, a Hawaiian dish featuring grilled chicken that’s turned frequently while it’s cooking (“huli” is the Hawaiian word for “turn”) and basted with a sweet and savory sauce. In this vegetarian version, we replace the chicken with cabbage wedges, and while the cabbage is turned only once, the sauce remains similar to its roots.
Ingredients:
- 1/4 cup unsweetened pineapple juice
- 2 1/2 tablespoons reduced-sodium tamari or soy sauce
- 2 tablespoons light brown sugar
- 1 1/2 tablespoons no-salt-added ketchup
- 1/2 teaspoon grated garlic
- 1/2 teaspoon grated fresh ginger
- 1 small head green cabbage
- 2 tablespoons extra-virgin olive oil, divided
- 1/4 teaspoon ground pepper
- 2 tablespoons thinly sliced scallion for garnish (optional)
Directions:
- Whisk pineapple juice, tamari (or soy sauce), brown sugar, ketchup, garlic and ginger together in a small saucepan until smooth. Bring to a boil over medium-high heat; cook, stirring occasionally, until reduced slightly, about 4 minutes. Remove from heat; reserve 1 tablespoon for serving.
- Preheat grill to medium-high (400°F to 450°F). Trim stem end of cabbage; cut the head lengthwise into 4 (1-inch-thick) slices. Thread a skewer through the middle of each slice, removing any loose outer leaves. Brush both sides of the slices evenly with 1 tablespoon oil; sprinkle with pepper.
- Oil the grill grates with the remaining 1 tablespoon oil (see Tip). Place the cabbage cut-side down on the oiled grates. Brush the tops evenly with some of the sauce (about 1 tablespoon each). Grill, covered, until tender, about 8 minutes per side, brushing the flip side with the remaining sauce.
- Transfer the cabbage to a platter. Carefully remove the skewers. Spoon the reserved sauce evenly over each steak (about 1 teaspoon each). Sprinkle with scallion (if using) and serve hot.
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