Homemade Creme Fraiche Ice Cream

I love when I don't know what
I'm going to make for dinner and I don't want to go to the store, but somehow
(once in a blue moon) a meal magically comes together from what I have floating
around in my fridge and ends up being delicious.  This was the case the
other night and these grilled cabbage wedges may have been the highlight of the
meal (my 5 year old may beg to differ).

Grilled Cabbage Wedges with
Spicy Lime Dressing







1/4 cup fresh lime juice



1/4 cup extra-virgin olive oil



1 teaspoon fish sauce



2 garlic cloves



1/4 cup cilantro leaves



1/2 teaspoon salt



1/2 teaspoon cayenne



1/2 teaspoon sugar



1 head of cabbage (I used half
of head of green and half a head of purple)



Canola oil







Preheat grill.







In the bowl of a food processor
or blender combine the lime juice, olive oil, fish sauce, garlic, cilantro,
salt, cayenne and sugar and pulse or blend until the sauce is pale orange color
in color.  Set aside.







Remove the loosest, toughest
outer leaves from the cabbage; cut into 8 evenly sized wedges.  Do not
remove the stalk or inner core.  Lightly brush the wedges with 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.  If necessary, turn the heat down or move the wedges to a
cooler part of the grill so they don't burn.  Don't be afraid of the
blackened edges; you want a lot of grill and char marks on the cabbage.



Take the cabbage off the grill
and place on a serving plate.  Pour the dressing over the top of the
cabbage and serve immediately with wedges of lime.







Recipe from The Kitchn