Grilled Red and Green Cabbage Wedges with Creamy Celery Dressing

Step 1: Cabbage ... A head of red cabbage is usually a bit smaller than the green; so, you may need 3/4 of the head to get 4 wedges. Make sure to peel away any old leaves, trim the core end; but, leave most of the core intact. This will allow the cabbage to stay together when grilled. Using wooden skewers (soaked in water for at least 15-20 minutes), skewer each wedge starting at the end that doesn't have the core; and, push it in lengthwise, all the way through to the other end. This way, you can grill the cabbage wedge without it falling apart.

Step 2: Brush the wedges on all sides with oil (I use my atomizer, for a light coating), and season with salt and pepper. I love grape seed oil, because it is so mild; but, any mild oil will work.

Step 3: Grill ... Add the wedges to a medium hot grill; and cook 5-8 minutes per side. Depending on the type of grill you use; the cooking time can vary. You want a light char on the outer leaves, and the cut sides. This allows the cabbage to be tender on the outside; but, still crisp on the inside.

Step 4: Dressing ... Add all the ingredients to a small bowl or measuring cup, and mix to combine. This can easily be made way in advance. But, make sure to refrigerate until ready to use.

Step 5: Serve and ENJOY! ... After you remove the wedges from the grill; take a sharp knife, and cut out the core of each piece - just a small slice while it is still on the skewer. Then plate family style, still on the skewers. Spoon a little dressing over each wedge; garnish with caraway seeds, and the celery. Then, everyone can help themselves. Another option is - take the cabbage off the skewers, and rough chop. Serve on a plate or in a salad bowl; dress lightly, and garnish with the caraway seeds and celery. Same taste ... just 2 different presentations.

Step 6: It is simple, easy, and really delicious.