Brian broke in our new Twin Eagles Grill with brats from our local butcher, like a good Wisconsinite would do.
Meanwhile, I’ve been working on this Asian Grilled Cabbage Salad to share, that’s all kinds of good, including:
juicy, tamari marinated chicken,
a zippy sesame vinaigrette,
a boatload of fresh herbs,
and crushed peanuts.
Suffice to say you’ll find me grilling cabbage (and lettuce!) all summer long, because YUM. The charred edges and smoky flavor is one I firmly stand behind. It mellows out the funky cabbage smell, and turns this vegetable mellow and sweet.
And I’m a big believer in plants making up the majority of a dish, like they do in this salad, paired with a smaller amount of local, humanely raised chicken.
One of the very first things I thought about after we moved into our house this past winter was what it would be like come summer – to have a yard, with a vegetable garden, flowers, and space to grill.
Urban city living on the top floor for the past 9 years did not include any of the above, which makes maintenance a breeze, but certainly left a void for someone who loves to be outside. Now that we’ve rolled into June and I’m watering, plucking weeds, gardening, mowing the lawn, etc….. I am so so happy.
And quite possibly, happiest when grilling. 🤗The sizzle, the sear, the versatility, backyard bbqs, and spontaneous dinners with friends. I’m very grateful to be working with Twin Eagle Grills over the course of the year to show you entertaining ideas, delicious grilling recipes, and grilling tips to take the intimidation out of it.
As we make this home our own, we have plans to build an outdoor kitchen once the inside kitchen renovation is complete. Knowing that, Brian and I really wanted to make sure we got a grill that would seamlessly fit into the future design, and is well suited for entertaining.
After doing extensive research, we decided to get a Twin Eagles 36 inch Outdoor Gas Grill, that has a free-standing base. The top is separate, so when the outdoor kitchen is created, we can build it right in. Twin Eagles is the expert in artful grilling design, high performance cooking, and very innovative outdoor kitchen solutions. I really wanted something that heated up quickly, and stayed hot, and I mean super hot. Because that initial sear is so important in grilling! With 25,000 BTU burners, it is incredible how quick it heats up. Some of the other great features include:
- High-quality ceramic briquettes
- Hexagonal grates for maximum food-to-surface contact
- Zone dividers to regulate different temperatures
- Control panel illuminates to provide a precise control knob setting
- Large capacity smoker box
And best of all, it has interior lights with hood-activated light switch for nighttime grilling, which we’ve fully embraced.
Now let’s chat a little more about this fresh and herbaceous salad.
The best way to grill cabbage:
- Cut it into wedges or halves, leaving the core intact, so there’s no need for a grill pan. This helps to keep all the leaves stuck together, and gives you plenty of surface area for charring.
- The goal here is to char the exterior (make sure to hit those wedges on all three surfaces!) while gently softening the interior, leaving a bit of raw crunch at the very center. The tough outer leaves are great for cushioning the heat.
- Simply brush it with olive oil and salt, and let the grill do all the work. Once the cabbage has its initial sear, you’ll slide it over to the other side of the grill to cook via indirect heat, and then put the marinated chicken on.
The dressing for this salad comes together in less than five minutes. It’s made of classic Asian ingredients, like sesame oil, rice wine vinegar, and lime juice. I added a bit of spiciness with red pepper flakes, and a little hit of sweet brown sugar for balance.
You could easily double the recipe and store it in your fridge for a couple of weeks!
Mint and cilantro add loads of brightness, but Thai Basil would be another good addition if you have it growing in your garden.
And the finely crushed roasted peanuts are EVERYTHING. The savory, crunchy addition that brings it all together.
If you make this Asian Cabbage Salad, be sure to tag me on Instagram with hashtag #heartbeetkitchen, or @heartbeetkitchen!
photos of me at the grill taken by my talented friend, Holly Whittlef.
- 1 large boneless skinless chicken breast
- 1 1/2 tablespoons tamari
- 3 tablespoons olive oil, divided
- 1/2 of a medium sized red cabbage, cut in half vertically into two wedges
- 1/2 of a medium sized green cabbage, cut in half vertically into two wedges
- 1/2 teaspoon kosher salt
- 3 green onions, sliced on the diagonal
- 1/3 cup mint leaves, chopped
- 1/4 cup cilantro leaves, chopped
- 1/3 cup finely crushed roasted peanuts
- 2 tablespoons sesame seeds
- 2 1/2 tablespoons fresh lime juice
- 1/2 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon brown sugar
- 1/4 teaspoon crushed red pepper flakes
- 1 1/2 tablespoons tamari
- 1/4 teaspoon kosher salt
- 4 tablespoons extra virgin olive oil
- Mix tamari with one tablespoon olive oil and pour over chicken breast, in a glass pan, turning chicken to coat. Let marinate for at least 30 minutes (up to 4 hours), while grill is preheating.
- Preheat grill to medium-high heat, until it reaches about 400 degrees internally.
- Brush cabbages with olive oil and salt, then grill on all sides, about 3 minutes each side. Set aside on side of grill where no flame has been ignited (this is indirect heat cooking.)
- Add chicken to hot side of grill, and let sear, cooking on one side for 4 minutes. Then flip chicken breast, and cook for another 8-10 minutes, depending on thickness of chicken, until internal temperature reaches 160 degrees F.
- Remove cabbage and chicken from grill, and let rest for 10 minutes.
- Cut out core from each cabbage wedge, and thinly slice cabbage leaves.
- Using a very sharp knife, thinly slice chicken.
- Combine all salad ingredients in a large bowl.
- In a jar, whisk together all dressing ingredients, until smooth and combined.
- Pour over bowl with salad ingredients, and toss to combine. Plate, and finish with juice of a half lime, extra peanuts, red pepper flakes, and sesame seeds.
Leftovers will last 3 days in refrigerator.
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