Grilled Red and Green Cabbage Wedges with Creamy Celery Dressing

5m
Prep Time

10-16m
Cook Time

15m
Ready In

"This is such a nice change from the basic green salad. Perfect to serve at a cookout or BBQ with friends; or even a dinner party. These can be done on a indoor grill pan; but, the outdoor grill just gives it great flavor. They can be served as individual wedges on the skewers, or chopped up family style. Topped with a creamy celery dressing, caraway seeds, and fresh celery."

Original is 8 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (202.2 g)
Calories 99.3
Total Fat - 3.2 g
Saturated Fat - 0.6 g
Cholesterol - 4.7 mg
Sodium - 168.6 mg
Total Carbohydrate - 16.6 g
Dietary Fiber - 4.1 g
Sugars - 9.3 g
Protein - 3.1 g
Calcium - 101.1 mg
Iron - 0.9 mg
Vitamin C - 59 mg
Thiamin - 0.1 mg

Step 1

Cabbage ... A head of red cabbage is usually a bit smaller than the green; so, you may need 3/4 of the head to get 4 wedges. Make sure to peel away any old leaves, trim the core end; but, leave most of the core intact. This will allow the cabbage to stay together when grilled. Using wooden skewers (soaked in water for at least 15-20 minutes), skewer each wedge starting at the end that doesn't have the core; and, push it in lengthwise, all the way through to the other end. This way, you can grill the cabbage wedge without it falling apart.

Step 2

Brush the wedges on all sides with oil (I use my atomizer, for a light coating), and season with salt and pepper. I love grape seed oil, because it is so mild; but, any mild oil will work.

Step 3

Grill ... Add the wedges to a medium hot grill; and cook 5-8 minutes per side. Depending on the type of grill you use; the cooking time can vary. You want a light char on the outer leaves, and the cut sides. This allows the cabbage to be tender on the outside; but, still crisp on the inside.

Step 4

Dressing ... Add all the ingredients to a small bowl or measuring cup, and mix to combine. This can easily be made way in advance. But, make sure to refrigerate until ready to use.

Step 5

Serve and ENJOY! ... After you remove the wedges from the grill; take a sharp knife, and cut out the core of each piece - just a small slice while it is still on the skewer. Then plate family style, still on the skewers. Spoon a little dressing over each wedge; garnish with caraway seeds, and the celery. Then, everyone can help themselves. Another option is - take the cabbage off the skewers, and rough chop. Serve on a plate or in a salad bowl; dress lightly, and garnish with the caraway seeds and celery. Same taste ... just 2 different presentations.