### Welcoming the Shift: Cabbage and Halloumi Skewers
As summer dwindles and autumn draws near, there’s a natural urge to welcome the seasonal shifts with enthusiasm. Yet, it’s important to relish the final warm days before fully immersing in the inviting comforts of fall. One delightful method to link these two seasons is through cuisine, particularly with dishes that capture the spirit of both summer and autumn.
#### The Charm of Grilled Cabbage
Cabbage, frequently underestimated, beautifully transforms when grilled. This method reveals its inherent sweetness and infuses a smoky taste that boosts its allure. Grilling cabbage is not only easy but also a wonderful way to appreciate this robust vegetable in a manner that feels light and refreshing, perfect for those lingering warm evenings.
#### Halloumi: The Ideal Partner
Halloumi cheese, celebrated for its high melting point, is perfect for grilling. Its salty, savory taste pairs perfectly with the sweetness of grilled cabbage, forming a delightful balance. When skewered with cabbage, halloumi shines as a key ingredient, providing a satisfying texture and flavor that makes these skewers truly tempting.
#### Herbaceous Flavor Enhancement
To elevate the dish, a lively herb sauce crafted from fresh herbs, garlic, capers, and lemon is brushed over the skewers. This blend not only imparts a burst of flavor but also improves the overall presentation, rendering the dish visually enticing. The brightness of the herbs combined with the acidity of the lemon offers a refreshing contrast to the richness of the grilled cheese and the earthiness of the cabbage.
#### Recipe: Cabbage and Halloumi Skewers
**Ingredients:**
– 1 cup packed fresh herbs (chives, parsley, mint)
– 1 tablespoon capers, drained
– 1 large lemon
– 2 garlic cloves
– 1 teaspoon kosher salt
– 1/2 to 1 teaspoon mild red pepper flakes
– 8 tablespoons olive oil, divided
– 1 (8-ounce) package halloumi, at room temperature
– 1 to 1 1/4 pounds green cabbage, cut into 1-to-2-inch chunks
**Instructions:**
1. **Prepare Herb Sauce:** In a food processor, pulse the herbs, capers, lemon zest, salt, and red pepper flakes until finely chopped. With the machine running, drizzle in 6 tablespoons of olive oil. Taste and adjust seasoning as necessary.
2. **Create Skewers:** Slice the halloumi into 1/4-inch pieces, then into 1-inch squares. Alternate threading the cabbage chunks and halloumi onto skewers. Lightly brush with the remaining olive oil.
3. **Grill the Skewers:** Preheat your grill to high. Grill the skewers, rotating until charred on all sides. Brush with herb oil while cooking. Optionally, grill halved lemon to squeeze over the skewers before serving.
4. **No Grill?** Arrange skewers on a baking sheet and broil in the oven, turning and brushing with herb oil as you would on the grill.
#### Conclusion
These cabbage and halloumi skewers splendidly embody the seasonal transition, allowing you to savor the last remnants of summer while gearing up for the comforting flavors of fall. They represent not just a meal but an experience, inviting you to enjoy the warmth of the grill alongside the freshness of herbs, making them a perfect dish for any gathering or a straightforward weeknight dinner. Relish them while the weather still accommodates outdoor dining, and welcome the tastes of both seasons.