Cabbage becomes slightly smoky and deeply flavorful when it hits the hot grill. Ready in just 20 minutes, this side dish, finished with a tangy buttermilk dressing, pairs perfectly with grilled meats, chicken or seafood.
Ingredients
- 1 small-to-medium head green cabbage (2–2½ pounds)
- 2 tablespoons extra-virgin olive oil
- ¼ cup mayonnaise
- 3 tablespoons buttermilk
- 1 tablespoon white vinegar
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 3 tablespoons chopped fresh herbs, such as chives, dill and/or parsley
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.
- 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.