Looking for a new side this Thanksgiving? Or Christmas? Or for anytime? It doesn’t get much easier than this.
1 head cabbage*
1 8-ounce can cranberry sauce
1 teaspoon dried sage
1 tablespoon molasses
pinch of salt
butter pan spray
Arils of 1 medium pomegranate
Preheat grill to medium heat while preparing cabbage.
Slice cabbage into eight ¾” thick “steaks.” Slide a skewer all the way through to hold in place.
In a microwave-safe glass bowl, heat the cranberry sauce about 1 minute until “melted.” Stir in sage, molasses and pinch of salt.
Spray each side of the steaks with cooking spray. Brush one side with the sauce and gently place steaks onto hot grill, brushed side down. Cover, and let cook on first side about 2 minutes or until cabbage has light char and getting tender. Brush top side with sauce, carefully turn and repeat on the other side.
Place onto serving platter and brush with any remaining sauce mixture. Scatter with pomegranate.
Serve warm or at room temperature.