Grilled Cabbage with Yogurt Feta Dressing
Cabbage can seem like a one note vegetable sometimes. When I see the round green and purple globes staring at me in the store I just think…coleslaw? But no. They can be more than coleslaw or sauerkraut, or a floaty cabbage island in soups. Grilling them changes their flavor and brings out the best in the cabbage. Topping it with a creamy, tangy, salty yogurt sauce is the perfect accompaniment for their charred exterior. Enjoy!!
Recipe by: Tierney Larson
Servings: 4
Ingredients:
1 cup of whole fat yogurt
the juice of 1 lime
2/3 cup of feta cheese crumbles
2 tsp cumin seeds, toasted and lightly crushed
1 small garlic clove, minced
a handful of basil leaves, torn
2 tbl of olive oil
1/2 tsp of honey
1 head of green cabbage, bruised leaves removed and discarded, cut into 4 wedges, remove the inner core
Ok so…Turn your grill to high and let preheat for 15-20 minutes. In the meantime, drizzle the cabbage wedges with olive oil and rub so they are coated all the way around. Get the oil in between the leaves too (don’t have to go nuts but try your best), and sprinkle all over with kosher salt and black pepper.
In a small bowl, mix together the yogurt, feta, lime juice, cumin seeds, garlic and honey. Taste and add kosher salt and black pepper to taste, it should taste balanced you should taste the cumin, garlic and there should be a slight sweetness and a pop of acid from the lime. Set aside.
Place the cabbage wedges on the grill and close the lid. Let them get nice and charred for about 5-6 minutes on each side, they may need longer, if they’re getting to black just lower the heat or place them on indirect heat after they get nice and charred and let them cook until tender but not falling apart. Remove from the grill and let cool slightly, top with the yogurt sauce and sprinkle with torn basil leaves.
Grilled Cabbage with Yogurt Feta Sauce
Ingredients
- 1 cup of whole fat yogurt
- the juice of 1 lime
- 2/3 cup of feta cheese crumbles
- 2 tsp cumin seeds, toasted and lightly crushed
- 1 small garlic clove, minced
- a handful of basil leaves, torn
- 2 tbl of olive oil
- 1/2 tsp of honey
- 1 head of green cabbage, bruised leaves removed and discarded, cut into 4 wedges, remove the inner core
Instructions
- Ok so…Turn your grill to high and let preheat for 15-20 minutes. In the meantime, drizzle the cabbage wedges with olive oil and rub so they are coated all the way around. Get the oil in between the leaves too (don’t have to go nuts but try your best), and sprinkle all over with kosher salt and black pepper.
- In a small bowl, mix together the yogurt, feta, lime juice, cumin seeds, garlic and honey. Taste and add kosher salt and black pepper to taste, it should taste balanced you should taste the cumin, garlic and there should be a slight sweetness and a pop of acid from the lime. Set aside.
- Place the cabbage wedges on the grill and close the lid. Let them get nice and charred for about 5-6 minutes on each side, they may need longer, if they’re getting to black just lower the heat or place them on indirect heat after they get nice and charred and let them cook until tender but not falling apart. Remove from the grill and let cool slightly, top with the yogurt sauce and sprinkle with torn basil leaves.
