1 small green cabbage, cut into 8 wedges, keeping stem in place to keep the wedges from falling apart
1/4 cup | 60 mL olive oil
1 tsp sea salt
1 tsp freshly ground black pepper
1 tbsp smoked paprika
1/2 tsp red pepper flakes
1 clove garlic, peeled and minced
1 tbsp dijon mustard
1 tbsp fresh flat leaf parsley, finely chopped
1/2 cup | 125 g pancetta, cubed and cooked until crisp
1/2 cup | 50 g Castello® Traditional Blue Cheese, crumbled
In a large pot of boiling salted water; blanch cabbage wedges just until edges begin to soften; remove from heat, drain, and set aside until ready to grill.
In a medium bowl combine olive oil, salt, pepper, paprika, red pepper flakes, garlic, mustard, and parsley; whisk until combined. Cover and set aside, or refrigerate until ready to use.
Preheat grill or grill pan to medium-high. Using tongs, place cabbage wedges on the grill and cook until grill marks appear on each side. Place on a serving dish and drizzle with dressing, sprinkle with pancetta and Blue Cheese.
