why cabbage and halloumi skewers
Every September, I step up onto my soapbox to report for my self-appointed duty, one part desperate, one part cantankerous; to remind us that summer isn’t over yet. I beg us to put away the decorative gourds and pumpkin spice for just a tiny bit longer. It’s a slippery slope from “hooray, scarves!” and “look at that perfect rainbow of a tree!” to a very long winter where I forget what warmth feels like on my skin and I am beseeching us not to wish it away. Or, I struggle with change? Hm, it’s hard to tell!
why cabbage?
These cabbage and halloumi skewers, like me, have their feet in both seasons: a heartier, warming vegetable but with flavors that still taste like weather warm enough to eat outside. If you haven’t grilled cabbage before, you’re in for a treat. Even on the most pathetic gas grill (i.e. mine), the thick leaves get a little sweet, a little smoky, and; as we’ve learned via this charred salt and vinegar cabbage, this roasted cabbage with walnuts and parmesan, and this crispy cabbage and cauliflower salad;
the more char, the better. Thin slices of salty halloumi are threaded between the chunks of cabbage and they, too, taste astoundingly good grilled. The cheese was, in fact, designed for it. Finally, we make an herby, punchy mixture with garlic, lemon, capers, and red pepper and brush it all over and then my husband and I stand in the kitchen and wolf it all down and forget why we’d want to eat anything else for dinner.
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Big braiser news! In the 18 months since we launched the Staub x Smitten Kitchen Braiser, nothing has made me happier than seeing how many of you are cooking in it. It remains my forever, perfect pan; just the right size for weeknights, the right shape for sautéing, and the right depth for baking, roasting, and braising. Your number one request? More colors! And it’s finally happening.
The Staub x Smitten Kitchen Braiser is now sold exclusively through Williams-Sonoma, which means that in addition to the original black, it comes in six! new! colors: Cranberry (bright red), Grenadine (deep red), Sage (light green), Basil (dark green), La Mer (dark blue-green), and Sapphire (dark blue). If you’re looking for inspiration for what to cook in your braiser, start here!
Cabbage and Halloumi Skewers
Ingredients
Method
- Preheat the grill to medium heat.
- In a bowl, mix together garlic, lemon zest, lemon juice, capers, red pepper flakes, and olive oil.
- Thread cabbage chunks and halloumi slices onto skewers.
- Brush the skewers with the herby mixture.
- Place the skewers on the grill and cook for 15 minutes, turning occasionally, until the cabbage is charred and the halloumi is golden.