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Grilled Napa Cabbage with Blue Cheese Butter



– 4 oz Real California blue cheese – 1 tablespoon chives, chopped, plus more for garnish – 1 lb Real California salted butter, softened – 1 head napa cabbage – ¼ cup California extra virgin olive oil – Kosher salt and black pepper to taste Special Equipment: Small cast iron or grill-friendly skillet :Flavored Butter, Blue Cheese, Summer Meal, Appetizer, Grilling
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Prep Time: 10 minutes

Cook Time: 15 minutes

In a medium bowl, mix the blue cheese and chives into the butter using a fork or small spatula. Once combined, place on a piece of parchment paper and roll into a log about 2 inches across. Wrap tight and seal the ends, then refrigerate until ready to use.

Heat the grill over medium-high heat.

Quarter the cabbage, leaving the core but removing the smallest of the inner leaves to form a small well in the center. Quickly toss in the olive oil, and grill the cabbage over direct heat, turning occasionally to cook evenly on all sides. Let the outer edges char just a little and remove when a fork can easily pierce through the stems of the outer layers.

While the cabbage cooks, heat a small skillet on the grill. Add about ¼ of the blue cheese butter and melt in the skillet.

Remove the cabbage from the grill, then spoon the melted blue cheese butter over and serve hot!

Note: Compound butters are an easy way to make a steak gourmet, but they’re good on more than just meat. The blue cheese and butter here melt into the sweet napa cabbage, creating a side dish that’s worthy of its own spot at the center of the grill–and table!

Yield: 4 servings

Recipe Courtesy of James Collier / Paprika Studios