Our favorite Home and Garden Expert Larry Pfarr stopped by to heat things up in the kitchen to make grilled cabbage with homemade ranch dressing.
Grilled cabbage with homemade ranch dressing
Can be served with chicken, quick pickled onions, chopped tomatoes or any other toppings of your choice.
Homemade Ranch Dressing
Can be made in advance and used for up to a week.
½ cup mayonnaise
¾ cup sour cream
½ cup buttermilk or regular milk
1 teaspoon dried dill weed
1 teaspoon dried parsley
1 teaspoon dried chives
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon finely cracked pepper
3 teaspoons fresh lemon juice. Can add more or less if desired.
Whisk together the mayo, sour cream and milk until smooth. Add the spices and whisk until combined. Add the lemon and whisk again. Pour into a storage container and chill in the refrigerator until ready to serve.
1 medium green or red cabbage
Freshly ground black pepper
Prepare the grill for direct heat. Lightly coat the grill rack with oil.
Cut the cabbage in half. Cut each half into 1-inch-thick sections, leaving the core intact.
Brush both sides of each section with the olive oil and sprinkle generously with salt and pepper.
Grill the cabbage until they are charred in spots on the outside and starting to wilt (but are not soft) on the inside, 6-10 minutes per side.
(If some of the leaves come loose use tongs to remove them and transfer them to a plate while you cook the remaining cabbage.
Quick Pickled Red Onions
1 red onion, thinly sliced
1/2 cup apple cider vinegar
1 tablespoon granulated sugar
1 1/2 teaspoons kosher salt
1 cup hot or warm water
Slice the red onions as thin as possible.
Placer the onions in a jar or a bowl.
Combine apple cider vinegar, salt, sugar, and warm water. Stir to dissolve the sugar and salt. Pour this mixture over your sliced onions, making sure they are immersed in the liquid, and let them set for an hour. After an hour, cover and store in the fridge for up to three weeks.
Cheesy Pepper Poppers
Any smaller peppers such as jalapeno or cherry bomb can be used.
8 oz. cream cheese
1 cup shredded cheddar cheese
Heat oven to 400°
Wearing gloves, cut peppers in half and remove seeds. The stems of peppers can be left on.
Wash peppers again if needed to remove all the seeds.
Mix together cream cheese and shredded cheddar cheese.
Lightly salt inside of peppers, fill with cheese mixture.
Place on parchment lined baking sheet.
Bake for about 12-15 minutes until the bottoms of peppers are slightly dark.
Allow to cool a bit before serving.