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Ravines Wine Cellars

Grilled Cabbage on Riesling Sausages, Garlic-fennel Aïoli

Grilled Cabbage on Riesling Sausages, Garlic-fennel Aïoli
Recipe Date:
August 13, 2019
Cook Time:
Imperial (US)
We grow oceans of cabbage in the Finger Lakes and grilled cabbage is soooo good! This is an easy recipe that you can top any of your favorite sausages. Our favorite is a Riesling sausage from the fine folks at Bostrom Farms in Phelps. BostomFarms.com Don’t miss the Sauerkraut festival in nearby Phelps, NY every August.
  • Head green cabbage
  • 3 tbsps EVOO
  • Salt and White pepper to taste
  • 2 Small egg yolks
  • 1/2 cup EVOO
  • 1 Clove garlic, crushed to a paste
  • 1/4 tsp Salt
  • 1/2 tbsp Dijon mustard
  • 2 tbsps Fresh lemon juice
  • 1 tbsp Minced fennel fronds OR dill

Cut whole cabbage in ½ inch slices, brush with seasoned EVOO and grill over medium-high heat for 5 minutes on each side. Remove from grill, chop, and put over your favorite sausages and top with the aïoli recipe below.

Garlic-fennel Aïoli instructions: Add salt to garlic paste. Whisk yolk, with lemon juice and mustard and then very slowly add oil while vigorously whisking until all oil is blended in. Stop adding oil if mixture is not emulsifying, but instead whisk it until it comes together, and then continue adding oil. Whisk in garlic paste and season with salt and white pepper. Chill until ready to use.