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.

Breana Killeen
Source: EatingWell Magazine, May/June 2017


Recipe Summary

20 mins
20 mins


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; protein 2.9g 6% DV; carbohydrates 11.5g 4% DV; dietary fiber 4.6g 19% DV; sugars 6.5g; fat 17.6g 27% DV; saturated fat 2.7g 14% DV; cholesterol 6.3mg 2% DV; vitamin a iu 315.3IU 6% DV; vitamin c 68.3mg 114% DV; folate 81.8mcg 21% DV; calcium 90.2mg 9% DV; iron 1mg 6% DV; magnesium 24.4mg 9% DV; potassium 341.2mg 10% DV; sodium 288.2mg 12% DV; thiamin 0.1mg 12% DV.

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