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; 17.6 g total fat; 2.7 g saturated fat; 6 mg cholesterol; 288 mg sodium. 341 mg potassium; 11.5 g carbohydrates; 4.6 g fiber; 6 g sugar; 2.9 g protein; 315 IU vitamin a iu; 68 mg vitamin c; 82 mcg folate; 90 mg calcium; 1 mg iron; 24 mg magnesium;

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