Grilled Napa Cabbage with Bleu Cheese Butter

PREP TIME: 10 minutes

COOK TIME: 15 minutes

YIELD: 4 servings

In a medium bowl, mix the bleu cheese and chives into the butter using a fork or small spatula. Once combined, place on a piece of parchment paper and roll into a log about 2 inches across. Wrap tight and seal the ends, then refrigerate until ready to use.

Heat the grill over medium-high heat.

Quarter the cabbage, leaving the core but removing the smallest of the inner leaves to form a small well in the center. Quickly toss in the olive oil, and grill the cabbage over direct heat, turning occasionally to cook evenly on all sides. Let the outer edges char just a little and remove when a fork can easily pierce through the stems of the outer layers.

While the cabbage cooks, heat a small skillet on the grill. Add about ¼ of the bleu cheese butter and melt in the skillet.

Remove the cabbage from the grill, then spoon the melted bleu cheese butter over and serve hot!

NOTE: Compound butters are an easy way to make a steak gourmet, but they’re good on more than just meat. The bleu cheese and butter here melt into the sweet napa cabbage, creating a side dish that’s worthy of its own spot at the center of the grill–and table!

Recipe Courtesy of James Collier / Paprika Studios