Grilled Cabbage Wedges with a Creamy Onion Vinaigrette
Transform humble cabbage into a smoky and savory delight with this recipe for Grilled Cabbage Wedges with a Creamy Onion Vinaigrette. Perfectly charred on the grill, the tender wedges are caramelized to perfection, offering a satisfying blend of crunch and softness. The star of the dish is the luscious homemade vinaigrette, featuring golden sautéed onions, tangy white wine vinegar, and a touch of honey for balance, all folded into a creamy mayonnaise base. This easy yet elegant side dish is an ideal pairing for grilled meats or a stellar vegetarian option at your next barbecue. Ready in just 40 minutes, it’s a showstopper that’s as nutritious as it is delicious.
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Recipe Information
Ingredients
- 1 head Green cabbage
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 small Yellow onion
- 1 clove Garlic
- 2 tablespoons White wine vinegar
- 1 teaspoon Dijon mustard
- 3 tablespoons Mayonnaise
- 1 teaspoon Honey
- 2 tablespoons Fresh parsley
Instructions
Preheat your grill to medium heat, around 375°F (190°C).
Remove any loose, damaged outer leaves from the head of cabbage. Cut the cabbage into 8 evenly sized wedges, keeping the core intact to hold the layers together.
Brush each cabbage wedge with 2 tablespoons of olive oil, ensuring all sides are coated. Season with salt and black pepper.
Place the cabbage wedges directly on the grill. Grill for 4-5 minutes per side, turning occasionally, until the edges are charred and the cabbage is tender. Remove from the grill and set aside.
While the cabbage is grilling, make the creamy onion vinaigrette. Dice the yellow onion and mince the garlic.
Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the diced onion and cook for 4-5 minutes until softened and golden. Add the minced garlic and cook for 1 additional minute. Remove from heat and let cool slightly.
In a mixing bowl, whisk together white wine vinegar, Dijon mustard, mayonnaise, and honey. Stir in the cooked onion and garlic mixture until well combined. Finely chop the fresh parsley and fold it into the vinaigrette.
Taste the vinaigrette and adjust seasoning with additional salt or black pepper if needed.
To serve, arrange the grilled cabbage wedges on a serving platter and drizzle generously with the creamy onion vinaigrette. Garnish with extra parsley if desired.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.5 g | 98% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 2652 mg | 115% | |
| Total Carbohydrate | 43.3 g | 16% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 19.8 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 175 mg | 13% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 799 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
