The Three Kitcheneers would like to make a broad generalization that all fathers enjoy beer, grilling and summertime. Whether it’s a Dogfish Head craft brew or good ol’ Milwaukee’s Best is up to you, but something about cold beer just goes hand in hand with char marks and balmy nights. We’re pretty sure Dad would agree. That’s why we combined all three for the perfect Father’s Day feast.
Grilled Cabbage with Dill-Sour Cream Dressing and Kielbasa will make the father in your family drool with delight. Plus, cabbage is full of powerful vitamins, minerals and anti-oxidants that protect against everything from high blood pressure to prostate cancer. Action packed with fiber and potassium, the mighty cabbage has the fewest calories and the least fat of any vegetable. See, nothing says you care about Pop’s health quite like cabbage.
If you even suspect you may have a cabbage hater in your midst, fret not as this dish would turn even the pickiest of eaters into cabbage worshippers. When grilled, this leafy green veggie takes on a sweeter, more mellow vibe than its raw counterpart. The natural sugars caramelize, blending beautifully with the tang of the sour cream dressing. Plus, it has grill marks on it. Really, that’s all you need to make any meal outstanding. Grill marks = the secret to successful dinners everywhere.
Our recipe is intended to be served alongside juicy, grilled-to-perfection kielbasa, but we understand not everybody is a sausage fan. This recipe is good enough to stand alone but you could always pair it with a lovely wild-caught, local fish or choose a different meat.
If, perhaps, you don’t enjoy cooking with beer, or maybe you aren’t old enough to buy it, you can substitute buttermilk in its place.
Grilled Cabbage with Dill-Sour Cream Dressing and Kielbasa
1/2 cup sour cream
1/4 cup mayonnaise
1 tablespoon finely grated onion
1 tablespoon chopped dill
1/4 cup good light beer
1 head cabbage, outer leaves removed and quartered
1 pound good quality smoked kielbasa
coarse salt and freshly ground pepper
In a small bowl, combine sour cream, mayonnaise, onion and dill. Add beer, a splash at a time, until mixture becomes the consistency of ranch dressing. Season with salt and pepper. Set aside. Brush cabbage with olive oil and season with salt and pepper. Heat gas grill to medium. Grill cabbage on each side until nicely charred and tender, about 2-3 minutes per side, keep warm. Increase grill temperature to high. Grill kielbasa, turning as necessary, until charred and the casings start to split, about 10 minutes. Serve cabbage wedges with plenty of dressing and kielbasa.