Grilled red cabbage, apples and salami crisps à la plancha

Category: Appetizer

plancha de chou rouge grillé aux pommes et salami

15 mins

22 mins



30 mL (2 tablespoons) olive oil

1 garlic clove, chopped

1 head of red cabbage, chopped into 1 cm-thick pieces

45 mL (3 tablespoons) honey

5 mL (1 teaspoons) caraway seeds

Salt and ground pepper

375 mL (1½ cups) your favourite cheese, grated

2 Sunrise apples unpeeled and sliced


4 lb (200 g) finely chopped salami


  1. Preheat the BBQ to 400ºF.
  2. Combine the oil and garlic clove. Brush the slices of cabbage with the oil mixture and place them on the grill.
  3. Grill for 5 minutes on each side or until the cabbage is well grilled.
  4. In the meantime, in a large and very hot saucepan over high heat, roast the salami for 5 minutes or until very crispy and set aside.
  5. Once well roasted, place the cabbage slices on a tray on the BBQ, sprinkle with grated cheese and cook for 2 more minutes with the BBQ top closed (Make sure the baking tray can easily be placed on the BBQ grill).
  6. Remove from BBQ, garnish with apple strips and salami crisps.
  7. Place the board directly in the centre of the table and serve with bread.