Cabbage. Certainly not the sexiest of vegetables. Packed with vitamins, minerals, fiber, and anti-oxidants it is certainly healthy. But delicious? Hmmm. Let me think about that a while. No, not really, thank you anyways. For me, it’s been more of an accompaniment, say, coleslaw on my BBQ pork sandwich, Kimchi with my rice and veggies, sauerkraut on a Reuben. Certainly not the star of the show. Unless you want to grill it, that is!
This grilled cabbage is so delicious I think it could be a new summer salad substitute. Oil and salt in the morning, then toss it on the grill in the evening. The charred bits are so tasty and the cabbage so tender. Topped with this OhMyGod-so-delicious buttermilk dressing you can’t miss!
The dressing is really quite extraordinary and is so easy to make. It has a couple of charred Jalapenos for a little extra flavor – feel free to leave the seeds in if you need some extra kick – and includes buttermilk, yogurt, a little mayo and some lemon and chives. So so good! The recipe makes close to a pint, so you’ll likely have some leftover. These are the kind of leftovers I love!
Napa Cabbage Wedges with Buttermilk Dressing
From Bon Appetit, July 2016 The secret here it to salt generously and WELL ahead of grilling. As it sits it tenderizes the leaves all the way to the core and adds flavor. So give it some time!
- Serves: 6
- Category: Recipe, Salad, Sides, Vegetarian
Ingredients
For the dressing:
- 2 Jalapenos
- 1/2 c Buttermilk
- 1/3 c Plain Greek Yogurt, full fat
- 1/4 c Mayonnaise
- 1 tsp. Freshly grated lemon zest
- 2 tbsp. Lemon juice, fresh preferred
- 1 tbsp. Chives, finely chopped
- Optional: crumbled blue cheese and/or crumbled bacon
For the cabbage:
- 1 Small head Napa or Savoy Cabbage
- 2 tbsp. Olive oil
- 1 tbsp. Kosher salt
Instructions
- Cut the head of cabbage into 6 wedges. It is best to do this starting your cuts at the stem, and cutting up the head from there. Lay wedges on a sheet pan. Pour olive oil over wedges, then sprinkle with the Kosher salt. Leave on counter for up to 12 hours, but at least one hour. Important! - Longer is better.
- Preheat or prepare grill to Medium-high, including an area for indirect heat (heat to one or both sides but no heat on food).
- Grill Jalapenos over medium-high heat until blistered and black, turning often. This takes about 5 minutes. They will begin to soften. When done, let cool slightly. Then stem, peel, seed and chop peppers. Place in a medium bowl.
- Add the buttermilk, yogurt, mayonnaise, lemon zest and juice and chives. Mix well, season to taste with salt and pepper. Chill until ready to serve.
- When grill is ready, place cabbage wedges over the medium-high heat, turning several times until charred on the edges as desired. Move to indirect heat to finish cooking. Wedges should be tender-crisp in 15-20 minutes total.
- Top wedges with dressing, adding more chives, blue cheese and bacon, if desired. Serve remaining dressing to use as desired.
Leave a Reply