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Photo:Photographer: Jake Sternquist, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
Photographer: Jake Sternquist, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
Active Time:20 minsTotal Time:20 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:20 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:20 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Jump to recipe
Ready to take cabbage to a whole new level? ThisCharred Cabbage with Buttermilk-Herb Dressingwill take you there. The grill imparts cabbage wedges with a wonderfully smoky flavor and enhances its natural sweetness. A drizzle of the creamy buttermilk-herb dressing provides the perfect counterpoint, with its tangy, refreshing taste and the vibrant flavors from your favorite fresh herbs. It’s not only a treat for your taste buds, but it will feel good knowing you’re eating something nutritious, packed with vitamins, fiber and antioxidants. Preparing it is surprisingly simple and quick, making it the perfect addition to any meal. With this combination of ease, nutrition and amazing flavor, it’s time to fire up that grill! Read on for our best tips and tricks for making this charred cabbage recipe a new favorite in your kitchen.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients1small-to-mediumheadgreen cabbage(2–2½ pounds)2tablespoonsextra-virgin olive oil¼cupmayonnaise3tablespoonsbuttermilk1tablespoonwhite vinegar¼teaspoongarlic powder¼teaspoonsalt¼teaspoonground pepper3tablespoonschopped fresh herbs, such as chives, dilland/orparsley
Cook Mode(Keep screen awake)
Ingredients
1small-to-mediumheadgreen cabbage(2–2½ pounds)
2tablespoonsextra-virgin olive oil
¼cupmayonnaise
3tablespoonsbuttermilk
1tablespoonwhite vinegar
¼teaspoongarlic powder
¼teaspoonsalt
¼teaspoonground pepper
3tablespoonschopped fresh herbs, such as chives, dilland/orparsley
DirectionsPreheat grill to medium.Cut cabbage in half through the core, leaving the core intact. Cut each half into quarters, trying to keep an equal portion of the core attached to each wedge—the core will help hold the wedges together on the grill. Brush both sides of the cabbage wedges with 2 tablespoons oil.Photographer: Jake Sternquist, Food Stylist: Annie Probst, Prop Stylist: Joseph WanekGrill the cabbage, covered, until lightly charred on the outside and starting to soften, 6 to 8 minutes per side.Photographer: Jake Sternquist, Food Stylist: Annie Probst, Prop Stylist: Joseph WanekMeanwhile, whisk ¼ cup mayonnaise, 3 tablespoons buttermilk, 1 tablespoon vinegar and ¼ teaspoon each garlic powder, salt and pepper in a small bowl. Stir in 3 tablespoons herbs. Serve the cabbage drizzled with the dressing.Photographer: Jake Sternquist, Food Stylist: Annie Probst, Prop Stylist: Joseph WanekTo make aheadRefrigerate dressing (Step 4) for up to 3 days.Frequently Asked QuestionsThe dressing can be made up to 3 days ahead and refrigerated in an airtight container. The cabbage is best served hot off the grill. Any leftovers can be chopped up and used as a topping for salad, sandwich filling or pizza topping.Yes! Swap out the green cabbage for another sturdy variety like purple cabbage or Savoy cabbage.EatingWell.com, September 2024
Directions
Preheat grill to medium.Cut cabbage in half through the core, leaving the core intact. Cut each half into quarters, trying to keep an equal portion of the core attached to each wedge—the core will help hold the wedges together on the grill. Brush both sides of the cabbage wedges with 2 tablespoons oil.Photographer: Jake Sternquist, Food Stylist: Annie Probst, Prop Stylist: Joseph WanekGrill the cabbage, covered, until lightly charred on the outside and starting to soften, 6 to 8 minutes per side.Photographer: Jake Sternquist, Food Stylist: Annie Probst, Prop Stylist: Joseph WanekMeanwhile, whisk ¼ cup mayonnaise, 3 tablespoons buttermilk, 1 tablespoon vinegar and ¼ teaspoon each garlic powder, salt and pepper in a small bowl. Stir in 3 tablespoons herbs. Serve the cabbage drizzled with the dressing.Photographer: Jake Sternquist, Food Stylist: Annie Probst, Prop Stylist: Joseph WanekTo make aheadRefrigerate dressing (Step 4) for up to 3 days.Frequently Asked QuestionsThe dressing can be made up to 3 days ahead and refrigerated in an airtight container. The cabbage is best served hot off the grill. Any leftovers can be chopped up and used as a topping for salad, sandwich filling or pizza topping.Yes! Swap out the green cabbage for another sturdy variety like purple cabbage or Savoy cabbage.
Preheat grill to medium.
Cut cabbage in half through the core, leaving the core intact. Cut each half into quarters, trying to keep an equal portion of the core attached to each wedge—the core will help hold the wedges together on the grill. Brush both sides of the cabbage wedges with 2 tablespoons oil.
Grill the cabbage, covered, until lightly charred on the outside and starting to soften, 6 to 8 minutes per side.
Meanwhile, whisk ¼ cup mayonnaise, 3 tablespoons buttermilk, 1 tablespoon vinegar and ¼ teaspoon each garlic powder, salt and pepper in a small bowl. Stir in 3 tablespoons herbs. Serve the cabbage drizzled with the dressing.
To make aheadRefrigerate dressing (Step 4) for up to 3 days.
To make ahead
Refrigerate dressing (Step 4) for up to 3 days.
Frequently Asked QuestionsThe dressing can be made up to 3 days ahead and refrigerated in an airtight container. The cabbage is best served hot off the grill. Any leftovers can be chopped up and used as a topping for salad, sandwich filling or pizza topping.Yes! Swap out the green cabbage for another sturdy variety like purple cabbage or Savoy cabbage.
Frequently Asked Questions
The dressing can be made up to 3 days ahead and refrigerated in an airtight container. The cabbage is best served hot off the grill. Any leftovers can be chopped up and used as a topping for salad, sandwich filling or pizza topping.
Yes! Swap out the green cabbage for another sturdy variety like purple cabbage or Savoy cabbage.
EatingWell.com, September 2024
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Nutrition Facts(per serving)217Calories17gFat14gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Hilary Meyer
