Inspired by Martha Stewart Living (2012)
Makes 6 (side dish) servings
- 3 T hot Chinese mustard
- 1 T agave nectar or honey
- 2 T fresh basil, chopped
- 2 lbs Napa cabbage
- 1 bunch scallions
- Salt and pepper to taste
- Heat grill to high. Mix together the mustard, agave nectar or honey, 1 teaspoon of oil and the basil. Cut the Napa cabbage lengthwise into quarters, leaving the core intact. Brush the cabbage and the scallions with the remaining 2 teaspoons of oil.
- Grill the cabbage, flat side down, for 3 minutes. Flip and continue to grill until charred. Remove from grill. Add the scallions to grill and cook until partially charred, flipping halfway through cooking,for about 2 minutes total.
- Brush the cabbage and scallions on all sides with the mustard glaze. Cut the scallions lengthwise into thirds. Arrange the cabbage on a platter and top with scallions.