Why It Works
- Cutting the cabbage into wedges with the root intact helps it hold together on the grill.
- Charring adds sweetness and nutty depth to the cabbage.
- Very high heat allows you to char the cabbage while retaining plenty of fresh crunch in the interior.
Deeply fragrant, with smoky, charred edges, cabbage takes on a nutty, sweet flavor when grilled over blazing-hot coals, and a great texture that's simultaneously tender and crisp. Its layered structure also makes it the ideal vessel for picking up both smoke flavor from the grill and whatever sauce you choose to serve it with. In this case, we're going with a light and creamy yogurt dressing, made with plenty of lemon and olive oil.
- 1 cup (240ml) Greek-style yogurt
- 2 tablespoons (30ml) juice from 1 lemon
- 4 tablespoons (60ml) extra-virgin olive oil, divided, plus more for drizzling
- 2 medium cloves garlic, minced
- 1/4 cup (7g) roughly chopped fresh mint leaves
- 1/4 cup (7g) roughly chopped fresh parsley leaves
- Kosher salt and freshly ground black pepper
- 1 medium head green cabbage, cut into 6 wedges, with core left intact
Combine yogurt, lemon juice, 2 tablespoons (30ml) olive oil, garlic, mint, and parsley in a medium bowl. Whisk until homogeneous. Season to taste with salt and pepper. Set aside.
Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil grilling grate.
Place cabbage wedges directly over hot side of grill. Cook, covered, until well charred on first side, about 2 minutes. Flip cabbage, cover, and cook until charred on second side, another 2 minutes. Flip wedges to third side, cover, and cook until well charred, another 2 minutes. Transfer cabbage to cooler side of grill, cover, and continue cooking until mostly tender but still crunchy in center, about 4 minutes longer.
Transfer cabbage to a large bowl and toss with remaining 2 tablespoons (30ml) olive oil, salt, and pepper. Transfer to a serving platter. Drizzle with sauce and serve immediately, drizzling with additional olive oil if desired.
To cook the cabbage indoors instead, toss the raw wedges with 2 tablespoons (30ml) olive oil to coat. Place on a foil-lined broiler pan, and broil under high heat, turning occasionally, until well charred on all sides, about 15 minutes.