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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


Read the full recipe after the video.

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

1 wedge & 2 Tbsp. dressing each
208 calories; protein 2.9g; carbohydrates 11.5g; dietary fiber 4.6g; sugars 6.5g; fat 17.6g; saturated fat 2.7g; cholesterol 6.3mg; vitamin a iu 315.3IU; vitamin c 68.3mg; folate 81.8mcg; calcium 90.2mg; iron 1mg; magnesium 24.4mg; potassium 341.2mg; sodium 288.2mg; thiamin 0.1mg.

1 1/2 vegetable, 3 1/2 fat