Recipe: Tangy Grilled Napa Cabbage


  •  4 Tbsp Max – Champagne Agave or Honey Mustard
  •  1 Tbsp extra-virgin olive oil
  •  1/4 tsp Max – Smoked Scape Salt plus reserve
  •  2 tablespoons chopped fresh basil leaves
  •  2 small heads Napa cabbage (about 2 pounds total)
  •  1 large bunch scallions, roots trimmed (if scallions are thick, cut them in half lengthwise)


  • Heat grill to high. Mix together mustard, 1 teaspoon oil, Scape Salt, & basil. Cut cabbage lengthwise into quarters. Brush cabbage and scallions with remaining 2 teaspoons oil.
  • Grill cabbage, flat side down, 3 minutes. Flip, and continue to grill until charred. Remove from grill. Add scallions to grill, and cook until partially charred, flipping halfway through cooking, about 2 minutes total.
  • Brush cabbage and scallions on all sides with mustard glaze. Cut scallions lengthwise into thirds. Arrange cabbage on a platter; top with scallions and sprinkle with Scape Salt and black pepper to taste.