Categories: Grilling

Ingredients

• 4 very thin slices corned beef from the supermarket deli
• 1/2 head green cabbage (from a 3-pound cabbage), cut into 3 wedges, cores intact
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• Kosher salt and freshly ground black pepper
• 1/2 cup buttermilk
• 1/4 cup mayonnaise
• 1 tablespoon horseradish
• 1 tablespoon whole-grain mustard
• 1/2 cup parsley leaves
• 1/2 teaspoon cider vinegar, or more to taste
• 1 medium carrot, shredded (1/2 cup)
• 1 scallion, sliced

Directions

1. Preheat a grill for cooking over medium-high heat.

2. Place the corned beef slices on the grill and cook, flipping halfway through, 4 to 5 minutes. (The slices will contract like bacon and become dry and crisp.) Let cool slightly and tear into bite-sized pieces. (Leave the grill on.) Reserve.

3. Brush the cabbage wedges generously on all 3 sides with olive oil, and sprinkle with salt and pepper. Grill, covered, cross-hatching each side, 8 to 10 minutes per side (see Cook’s Note). The wedges should have a cooked exterior and a crunchy interior, with dark grill marks and charred edges.

4. Meanwhile, mix together the buttermilk, mayonnaise, horseradish, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Reserve.

5. Gently toss together the parsley, cider vinegar, carrot, scallion, a drizzle of olive oil and salt and pepper to taste in a medium bowl. Adjust with more vinegar, oil, salt or pepper as needed.

6. Cut off the core from the cabbages and place the wedges on a platter. Drizzle with about half the buttermilk dressing; serve the rest on the side. Scatter the corned beef cracklings and carrot-parsley salad on top.

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