Charred Cabbage with Buttermilk-Herb Dressing

Charred Cabbage with Buttermilk-Herb Dressing

1 Review
From: EatingWell Magazine, May/June 2017

If you want to serve this impressive yet easy side to a crowd, use the whole head of cabbage cut into 8 wedges and double the dressing.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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

Preparation

  • Prep

  • Ready In

  1. Preheat grill to medium.
  2. 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.
  3. Grill the cabbage until lightly charred on the outside and starting to soften, 6 to 8 minutes per side.
  4. Meanwhile, whisk mayonnaise, buttermilk, vinegar, garlic powder, salt and pepper in a small bowl. Stir in herbs. Serve the cabbage drizzled with the dressing.

Nutrition information

  • Serving size: 1 wedge & 2 Tbsp. dressing each
  • Per serving: 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
  • Nutrition Bonus: Vitamin C (113% daily value), Folate (20% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1½ vegetable, 3½ fat

Reviews 1

April 25, 2017
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By: Penelope Wall
I loooove this recipe, it will be my new go-to veggie side this summer.
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