Grilled Cabbage Steaks with Cilantro-Lime Sauce

Ingredients:

• 2 cups fresh cilantro leaves
• 2 cups fresh Italian parsley leaves
• 2 cloves garlic, crushed and peeled
• 1 medium jalapeño, seeded and coarsely chopped
• Zest and juice of 1 lime (about 2 tablespoons juice)
• 2 tbsp. l. rice vinegar
• 1 teaspoon of honey
• 1/3 cup extra-virgin olive oil, plus more for greasing
• 1 medium head of Savoy cabbage
• 0.5 tsp ground ancho pepper
• A quarter of a red onion, thinly sliced
• Special equipment: wooden or metal skewers

Preparation:

1. Preheat the grill to medium-high heat. If using wooden skewers, soak them in water for 15 minutes.
2. Combine 1.5 cups cilantro, 1.5 cups parsley, garlic, jalapeño, lime juice, rice vinegar, honey, and 0.5 teaspoon salt in a blender and blend on high speed until smooth. With the blender running, slowly drizzle in the olive oil until the sauce is very smooth. Transfer to a serving bowl and season with salt if needed.
3. Remove any loose outer leaves from the cabbage and stand it upright. Cut a thin slice from one side of the cabbage to flatten it; then cut a thin slice from the other side. Set these slices aside for another use. Slice the cabbage vertically to make 4 thick steaks, each 2-2.5 cm thick.
4. Place the steaks on a baking sheet and skewer horizontally through any loose leaves. Brush both sides of the steaks with olive oil and sprinkle with lime zest, ancho powder, and 1 teaspoon of salt.
5. Grill the cabbage steaks, covered, turning occasionally to ensure even cooking, until the cabbage is crisp-tender, 6-7 minutes per side. Transfer to a serving platter, brush lightly with olive oil, and remove all skewers.
6. Coarsely chop the remaining 0.5 cup cilantro and 0.5 cup parsley. Pour about half the sauce over the cabbage. Sprinkle with herbs and red onion and serve with the remaining sauce.