Cabbage becomes slightly smoky and deeply flavorful when it hits the hot grill.
ThisCharred Cabbage with Buttermilk-Herb Dressingwill take you there.
The grill imparts cabbage wedges with a wonderfully smoky flavor and enhances its natural sweetness.
Photo:Photographer: Jake Sternquist, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
Preparing it is surprisingly simple and quick, making it the perfect addition to any meal.
With this combination of ease, nutrition and amazing flavor, its time to fire up that grill!
Cut cabbage in half through the core, leaving the core intact.
Photographer: Jake Sternquist, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
Brush both sides of the cabbage wedges with 2 tablespoons oil.
Stir in 3 tablespoons herbs.
Serve the cabbage drizzled with the dressing.
Photographer: Jake Sternquist, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
To make ahead
Refrigerate dressing (Step 4) for up to 3 days.
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.
Photographer: Jake Sternquist, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
Swap out the green cabbage for another sturdy variety like purple cabbage or Savoy cabbage.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
Photographer: Jake Sternquist, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
