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. Source: EatingWell Magazine, May/June 2017

Breana Killeen


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

208 calories; total fat 17.6g 27% DV; saturated fat 2.7g; cholesterol 6mg 2% DV; sodium 288mg 12% DV; potassium 341mg 10% DV; carbohydrates 11.5g 4% DV; fiber 4.6g 19% DV; sugar 6g; protein 2.9g 6% DV; exchange other carbs 1; vitamin a iu 315IU; vitamin c 68mg; folate 82mcg; calcium 90mg; iron 1mg; magnesium 24mg; thiaminmg.

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Rating: 5 stars
I loooove this recipe it will be my new go-to veggie side this summer. Read More