Grilled Cabbage with Two Sauces

• 1/2 cup extra-virgin olive oil
• 1/4 cup unseasoned rice vinegar
• 2 tablespoons shio kombu
• 1 tablespoon minced shallot
• 1 tablespoon minced peeled fresh ginger
• 1 tablespoon minced garlic
• 1 tablespoon dark soy sauce
• 1/2 cup mayonnaise
• 2 tablespoons unseasoned rice vinegar
• 2 tablespoons honey
• 2 tablespoons packed dill
• 2 tablespoons packed parsley
• 2 tablespoons packed tarragon
• 2 tablespoons Dijon mustard
• 1/2 tablespoon fresh lemon juice
• 1/2 tablespoon extra-virgin olive oil
• Kosher salt
• Pepper
• One 2 1/2-pound head of Savoy cabbage, cut through the core into 8 wedges
• 1/2 Savoy cabbage

1. Make the seaweed anchoiade In a medium bowl, whisk all of the ingredients together.
2. Let stand at room temperature for about 20 minutes.
3. Make the dill sauce In a blender, combine all of the ingredients except the salt and pepper and puree until smooth.
4. Scrape into a bowl and season with salt and pepper.
5. Cook the cabbage In a large saucepan, steam the cabbage over boiling water, covered, until just tender, about 12 minutes.
6. Transfer to a plate.
7. Light a grill or preheat a grill pan.
8. Brush the cabbage wedges with olive oil and season generously with salt and pepper.
9. Grill over high heat, turning once, until lightly charred, about 8 minutes.
10. Transfer the cabbage wedges to a platter and serve with the seaweed anchoiade and dill sauce.

extravirgin olive oil, rice vinegar, shio kombu, shallot, fresh ginger, garlic, soy sauce, mayonnaise, rice vinegar, honey, dill, parsley, tarragon, mustard, lemon juice, extravirgin olive oil, kosher salt, pepper, cabbage, cabbage

Taken from www.foodandwine.com/recipes/grilled-cabbage-two-sauces (may not work)