Grilled Cabbage Cemitas

Directions

1. 1
   Arrange the green and red cabbage wedges in 2 separate large skillets.
2. 2
   Divide the olive oil, garlic and cumin between the skillets.
3. 3
   Add 1 teaspoon of salt and 1/3 cup of water to each skillet and bring to a boil.
4. 4
   Flip the cabbage wedges, cover and cook over moderately high heat until tender, about 8 minutes.
5. 5
   Remove from the heat and let steam, covered, for 10 minutes.
6. 6
   Transfer the cabbage wedges to a plate, keeping them intact.
7. 7
   Light a grill or preheat a grill pan.
8. 8
   Grill the cabbage wedges over high heat, turning once, until lightly charred all over, about 2 minutes.
9. 9
   Transfer to the plate.
10. 10
    Brush the cut sides of the buns with olive oil and grill over high heat until lightly golden, about 1 minute.
11. 11
    Transfer to a work surface
12. 12
    Scoop the avocado into a small bowl.
13. 13
    Add a generous pinch of salt and mash with a fork.
14. 14
    Spread the avocado on the cut sides of the buns.
15. 15
    Top with the cabbage wedges, mozzarella and cilantro and serve with hot sauce.