### Embracing the Change: Cabbage and Halloumi Skewers
As summer gracefully retreats and autumn starts to assert itself, there’s a significant transformation in the culinary scene. September frequently brings forth a wave of nostalgia for the sun-kissed days of summer, while also welcoming the emergence of more substantial dishes. This transitional phase is an ideal chance to celebrate the tastes of both seasons, and what better way to do this than with cabbage and halloumi skewers?
#### The Charm of Cabbage
Cabbage, often undervalued, is a multifaceted vegetable that truly shines when grilled. Its sturdy leaves caramelize splendidly, achieving a sweet and smoky taste that is simply captivating. Grilling cabbage not only amplifies its inherent sweetness but also imparts a lovely char that enhances its flavor profile. This dish serves as a reminder that the abundance of summer can linger a bit longer, even as the brisk weather sets in.
#### Halloumi: The Grilling Cheese
Halloumi, a semi-firm cheese with a high melting threshold, is the perfect match for grilling. Its salty, rich flavor beautifully complements the sweetness of the cabbage, creating a delightful harmony. When grilled, halloumi acquires a crunchy exterior while remaining soft and chewy inside, making it a wonderful addition to any skewer.
#### The Herbaceous Sauce
To unify the dish, a lively herb sauce crafted from fresh herbs, garlic, lemon, and capers is brushed over the skewers. This sauce not only infuses a burst of flavor but also adds a refreshing brightness that balances the richness of the cheese and the heartiness of the cabbage. The blend of garlic and lemon delivers a zesty contrast, transforming each bite into a delightful experience.
#### Recipe: Cabbage and Halloumi Skewers
**Ingredients:**
– 1 cup packed fresh herbs (such as chives, parsley, and 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 the Herb Sauce:**
– In a food processor, pulse the herbs, capers, lemon zest, salt, and red pepper flakes until finely chopped.
– With the processor running, drizzle in 6 tablespoons of olive oil. Taste and modify seasoning as required.
2. **Build the Skewers:**
– Cut the halloumi into 1/4-inch slices, then into roughly 1-inch squares. If the cheese is challenging to slice, soak it in warm water for a few minutes.
– Thread the cabbage chunks and halloumi squares onto skewers, alternating them.
– Lightly brush the skewers with the remaining 2 tablespoons of olive oil and halve the zested lemon.
3. **Grill the Skewers:**
– Preheat your grill to high. Place the skewers on the grill and cook until lightly charred, turning to char all sides.
– Brush the grilled portions with the herb oil as you turn the skewers.
– Optionally, grill the lemon halves alongside the skewers. Squeeze the grilled lemon over the skewers before serving.
4. **No Grill?**
– Arrange the skewers on a baking sheet and broil in the oven, turning and brushing as you would on the grill.
#### Conclusion
Cabbage and halloumi skewers are a tribute to the flavors of summer and the heartiness of autumn. They capture the essence of transition, allowing us to enjoy the last traces of warm weather while getting ready for the cozy comforts of fall. So, before you fully dive into pumpkin spice and decorative gourds, give these skewers a try and savor the lingering warmth of the season.