Grilled Cabbage Wedges

Grilled Cabbage Wedges

Seasoned, crispy cabbage drizzled with a creamy, tangy sauce makes an easy side dish for any meal.

Grilled Cabbage Wedges
Yield: approximately 6 Servings
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Grilled Cabbage
  1. 1 head red or green cabbage (We used half of each.)
  2. 1 tablespoon canola oil
  3. 1 teaspoon kosher salt
  4. 1⁄4 teaspoon ground black pepper
  1. 1 cup sour cream
  2. 1⁄4 teaspoon lime zest
  3. 1 tablespoon plus 1 teaspoon fresh lime juice
  4. 1 tablespoon water
  5. 1⁄4 teaspoon smoked paprika
  6. 1⁄4 teaspoon kosher salt
  7. 1⁄8 teaspoon ground red pepper
  1. Heat a cast-iron grill pan over high heat.
  2. For Grilled Cabbage: Slice cabbage in half, leaving core intact. Slice each half into 3 wedges. Brush wedges with canola oil; season with salt and pepper. When pan begins to smoke, add cabbage, cut side down.
  3. Cook until cabbage begins to char and soften, approximately 6 minutes per side.
  4. For Sauce: In a small bowl, stir together sour cream, lime zest and juice, 1 tablespoon water, paprika, salt, and red pepper. Serve over wedges. Store, covered, in refrigerator up to 2 days.
Taste of the South


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