Foil Pouch Cabbage Wedges with an Onion Vinaigrette

Prep Time
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"This is such a nice change from the traditional side salad; or it can the vegetable on your plate. The vinaigrette is done in just seconds in the blender and the cabbage, is cooked right in a foil pouch. Now, I prefer the grill to prepare mine. After the cabbage is tender I remove it from the foil pouch and place on the grill to get some grill marks, but it isn't necessary. You could also do this inside in the oven and then transfer to a grill pan if you wanted the grill marks. Regardless, it is just a nice comfort food dish."

Original recipe yields 6 servings


  • Serving Size: 1 (293.7 g)
  • Calories 530.6
  • Total Fat - 46.8 g
  • Saturated Fat - 10.8 g
  • Cholesterol - 27.8 mg
  • Sodium - 282.7 mg
  • Total Carbohydrate - 25.8 g
  • Dietary Fiber - 3.5 g
  • Sugars - 19.2 g
  • Protein - 5.4 g
  • Calcium - 80.7 mg
  • Iron - 1.6 mg
  • Vitamin C - 82.4 mg
  • Thiamin - 0.2 mg

Step 1

Vinaigrette ... Make ahead. Add the onion, sugar, vinegar, mustard to a blender and puree until smooth. Slowly add in the olive oil and continue to blend until you get a creamy dressing. Season with salt and pepper to taste. I like to make this ahead and store in a small jar or tupperware container. Then just shake before serving.

Step 2

Bacon ... I also make this ahead to save some time. Add the bacon to a small saute pan on medium heat and slowly start to cook the bacon. There should be enough fat in the bacon, so no oil or butter is necessary. Saute until the bacon is crisp. Remove to a plate lined with a paper towel to drain. Set to the side until you are ready to make the cabbage. I like to make mine a day ahead and store in a small ziplock back in the refrigerator.

Step 3

Cabbage ... First, remove any soft or old outside leaves from the head and then cut in wedges. I usually will get 6 (maybe 8) wedges per head. Melt the butter in the microwave and brush the cut sides of the cabbage as well as the top; then season well with salt and pepper. Lay down a 10x10 or approximate size sheet of heavy duty foil or use 2 layers of regular foil and wrap up the cabbage wedges. Before sealing it shut, add a little broth or water to the pouch and then seal.

Step 4

Grill ... I usually use the outdoor grill for this, but this can easily be done in the oven. Cook on medium heat or a 350 degree oven (middle shelf), flip every 10 minutes on each side. They will take around 20-30 minutes. Now if using an outside grill, I remove mine from the foil and grill the last 5 minutes on the grates to give it some great grill marks. You can do this as well on an inside grill pan, but it is not necessary.

Step 5

Serve ... Remove from the foil pouch, plate and drizzle with the onion vinaigrette and bacon bits. You can also cut up the wedges and serve in the bowl rather than serving them individually.

Tips & Variations

No special items needed.



I was looking for something good to have with grilled ham and this popped out at me from my saved files. I thought to it was the perfect thing to have with my ham. We loved your vinaigrette!

review by:
(29 Aug 2014)


FABULOUS! I LOVE this recipe! We love cabbage, and this is a fancy tasty way to serve it. I used the oven method. I also used a white onion in the dressing so used the maximum amount of sugar. I did use whole grain mustard. When I try this again I will try it without the butter, will decrease the oil in the dressing, increase the vinegar and use Splenda to try to make a healthier version I can eat more often. I'll let you know how it goes. Freddy Cat says thanks for the cabbage!

review by:
(9 Feb 2012)