Spicy Grilled Cabbage
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
1 large Napa cabbage
1 c. yogurt (if you are using Greek or strained yogurt, thin this with a little milk)
the juice and zest of 1 lime
1/2 tsp. smoked paprika
chipotle powder to taste (grind dried chipotle in coffee or spice grinder)
salt to taste
oil for cooking
Begin by preparing the yogurt sauce. Once mixed together the sauce should sit for at least thirty minutes before serving so that the flavors marry, so factor this into your dinner preparations. Whisk together the yogurt (and milk, if needed), lime juice and zest and smoked paprika. Taste and add salt. When you are satisfied with the saltiness, begin adding chipotle pepper, a little at a time, tasting after each addition. I like food very spicy so I dump in a lot, but add enough to suit your palate.
Prepare a medium hot grill.
Slice the cabbage into four wedges (or six if your cabbage is very large). Be sure to cut down through the core of the cabbage as you cut the cabbage, so that each wedge of cabbage is held together at its base by a piece of the stem. Brush lightly with oil on cut sides and grill, starting on one cut side and flipping to the other after about 2 minutes. Watch the cabbage carefully as it can burn quickly if left unattended. Grill until the cabbage is beginning to get tender but still retains some crunch. Serve immediately, drizzled with the yogurt sauce.