Grilling cabbage is worth the effort for this tender, sweet salad.
1/2 small green cabbage, (1 lb/500 g for half)
2 tbsp (25 mL) vegetable oil
3 tbsp (45 mL) rice vinegar or cider vinegar
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) celery seeds
1 small carrots, grated
1/2 sweet green peppers, thinly sliced
Cut cabbage into quarters; cut out core and separate each quarter into 2 or 3 leaf sections. Brush with 1 tbsp (15 mL) of the oil. Place on greased grill over medium-high heat; close lid and grill, turning once, until tender, about 12 minutes. Remove to cutting board; thinly slice.
Meanwhile, in small bowl, whisk together remaining oil, vinegar, salt, pepper and celery seeds.
In large bowl, toss together sliced cabbage, grated carrot, green pepper and dressing.