Nutrition per serving may change if servings are adjusted.
1 small-to-medium head green cabbage (2 to 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
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 cabbage wedges with oil.
Grill the cabbage until lightly charred on the outside and starting to soften, 6 to 8 minutes per side.
Meanwhile, whisk mayonnaise, buttermilk, vinegar, garlic powder, salt and pepper in a small bowl. Stir in herbs. Serve the cabbage drizzled with the dressing.
208 calories;18 g fat(3 g sat); 5 g fiber; 11 g carbohydrates; 3 g protein; 82 mcg folate; 6 mg cholesterol; 6 g sugars; 0 g added sugars; 315 IU vitamin A; 68 mg vitamin C; 90 mg calcium; 1 mg iron; 288 mg sodium; 341 mg potassium
Vitamin C (113% daily value), Folate (20% dv)