The cabbage season has begun.  And oh how it has with these most amazing variety of cabbages.  These are perfect for grilling!  I hear y’all thinking GRILLED CABBAGE!!  Yes, and it’s so good.  This recipe from TheKitchn is one of my favorite and pairs well with a cold rice black rice salad for a perfect healthy light summer dinner.  Those kinds of dinner that we eat when the sun is still setting at 8pm at night! If you are lucky enough to have zucchini in your box this week - please cut these in half lengthwise and grill just the same as well.

1/4 cup lime juice (from about 3 limes)

1/4 cup extra-virgin olive oil

1 teaspoon fish sauce (suggested: Red Boat Fish Sauce)

2 cloves garlic, roughly chopped

1/4 cup cilantro leaves

1/2 teaspoon salt

1/2 teaspoon cayenne

1/4 teaspoon sugar

Lime wedges, to serve

1 head green cabbage

Grapeseed or canola oil

Heat a gas or charcoal grill. Whiz the limes, olive oil, fish sauce, garlic, cilantro, salt, cayenne, and sugar in a small chopper or blender until the sauce is pale orange and the garlic is pulverized. Set aside.

Remove the loosest, toughest outer leaves from the cabbage, and cut into 4 evenly sized wedges. Do not remove the stalk or inner core. Lightly brush the wedges with grapeseed or canola oil.

Place the wedges on the grill and cover. Cook for 5 to 7 minutes, or until the edges of each layer are blackened and the cabbage is beginning to soften. Flip each wedge over, cover the grill, and cook for an additional 5 to 7 minutes on the other side. Remove the cabbage when it is beginning to wilt, but is still firm in the middle. (This will also be somewhat a matter of taste; I like it fairly crispy still, but you may prefer it more well-done.) If necessary, turn the heat down or move the wedges to a cooler part of the grill so they don't burn. But don't be afraid of those blackened edges; you want a lot of grill and char marks on the cabbage to give it smoky flavor.

Take the cabbage off the grill and arrange the wedges on a plate. Pour the dressing over top and serve immediately, with wedges of lime to garnish.