Image from Feasting At Home
1 large purple cabbage
olive oil for brushing
salt and pepper
4–6 Andouille Sausages ( I used chicken, feel free to use vegan sausage)
Mustard Seed Vinaigrette:
2 tablespoons whole grain mustard
2 tablespoons apple cider vinegar
1 tablespoon olive oil
1 ½ tablespoons honey
¼ teaspoon salt
¼ teaspoon pepper
1 tablespoon fresh chives
Pre heat grill on high heat.
With the stem side pointing down, using a sharp chefs knife to slice cabbage into thin slices no thicker than ½ inch thick. Cut the core out, making a “v” — or keep it in for easier grilling.
Clean and grease the grill well. Brush each side of cabbage with olive oil and season with salt and pepper. lower grill to med-high. Add sausages and cabbage. Grill each side of cabbage for 6-8 minutes, closing grill. You want cabbage slightly soft, but not completely collapsing. You can lower heat further, if slices are thicker, to get them to cook through. Grill the sausages until seared and plumped.
Place cabbage steaks down on a large plater. Spoon half of the dressing over top. Slice the sausages in half and steep diagonal and scatter over cabbage. Spoon remaining dressing over sausage.
Garnish with chopped chives and scatter with chive blossoms.