Grilled cabbage wedge salad with corned beef

Ingredients:

• 4 very thin slices corned beef
• Half a head of white cabbage (half a head weighing 1.3 kg), cut into 3 wedges, through the core so that the leaves stay on
• 3 tbsp extra-virgin olive oil + extra for drizzling
• 0.5 cups of sour milk or kefir
• 1/4 cup mayonnaise
• 1 tbsp horseradish
• 1 tbsp. grainy mustard
• 0.5 cup parsley leaves
• 0.5 tsp apple cider vinegar (or to taste)
• 1 medium carrot, grated (0.5 cup)
• 1 green onion, thinly sliced

Preparation:

1. Preheat grill to medium-high heat.
2. Place the corned beef slices on the grill and cook, turning once, for 4-5 minutes. The slices will shrink as they cook, like bacon, becoming dry and crispy. Let cool slightly and tear into bite-sized pieces. Set aside.
3. Generously brush the cabbage wedges with olive oil on all three sides and sprinkle with salt and black pepper. Grill, covered, until grill marks appear on each side, 8-10 minutes per side (see Note). The pieces should be crispy on the outside, with dark grill marks and charred edges.
4. Meanwhile, in a medium bowl, combine the sour milk, mayonnaise, horseradish, mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Set aside.
5. In a medium bowl, carefully combine the parsley, apple cider vinegar, carrots, green onions, a drizzle of olive oil, and salt and pepper to taste. Add more vinegar, oil, salt, or black pepper if needed.
6. Cut the cores from the cabbage wedges and arrange them on a platter. Drizzle with about half of the sour milk dressing; serve the remaining dressing on the side. Sprinkle the cabbage with corned beef and serve with the carrot and parsley salad.
   
   

   Note

   
   To create crisscross grill marks, position the cabbage on the grill at a 45-degree angle, then rotate the pieces 90 degrees after a quarter of the cooking time. Flip halfway through cooking and repeat on the other side.