Grilled Chinese Cabbage

Well produce season is underway and we are all the happier for that!! Bring on all that great and fresh produce!! This dish is equally good served warm or room temperature, great along side BBQ ribs, pulled pork, chicken etc!

2 heads of The Farm Chinese Cabbage
1/4 c Mill Hollow Maple syrup
1/8 c Balsamic Vinegar
1/2 tsp salt
1/4 tsp ground black pepper
1/3 c diced dried apricots
pinch of red pepper flakes, optional
evoo
s/p


Preheat grill. Cut the cabbage into quarters, leaving core intact. Drizzle with olive oil and season with s/p. Place on grill over med/low heat. Grill for 4-7 minutes, turning to grill all sides.

Meanwhile, stir together the syrup and vinegar in a small pan. Bring to a boil, and reduce to 1/4 c.

When cabbage is done, rough chop and place in a bowl. Add in apricots, drizzle in reduction, salt, pepper and about 3 tbs of evoo. Toss to coat well. Taste and adjust seasoning, add in pepper flakes.