Healthy Recipes Ingredients Healthy Vegetable Recipes Healthy Cabbage Recipes Charred Cabbage with Buttermilk-Herb Dressing Be the first to rate & review! Cabbage becomes slightly smoky and deeply flavorful when it hits the hot grill. Ready in just 20 minutes, this side dish, finished with a tangy buttermilk dressing, pairs perfectly with grilled meats, chicken or seafood. By Breana Lai Killeen, M.P.H., RD Breana Lai Killeen, M.P.H., RD Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands. EatingWell's Editorial Guidelines Published on September 6, 2024 Tested by Learn more about our food philosophy and nutrition parameters." tabindex="0" data-inline-tooltip="true"> EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Photo: Photographer: Jake Sternquist, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek Active Time: 20 mins Total Time: 20 mins Servings: 4 Nutrition Profile: No Added Sugar Sesame-Free Nut-Free High-Fiber Vegetarian Gluten-Free Gut Healthy Mediterranean Diet Jump to Nutrition Facts Jump to recipe Ready to take cabbage to a whole new level? This Charred Cabbage with Buttermilk-Herb Dressing will take you there. The grill imparts cabbage wedges with a wonderfully smoky flavor and enhances its natural sweetness. A drizzle of the creamy buttermilk-herb dressing provides the perfect counterpoint, with its tangy, refreshing taste and the vibrant flavors from your favorite fresh herbs. It’s not only a treat for your taste buds, but it will feel good knowing you’re eating something nutritious, packed with vitamins, fiber and antioxidants. Preparing it is surprisingly simple and quick, making it the perfect addition to any meal. With this combination of ease, nutrition and amazing flavor, it’s time to fire up that grill! Read on for our best tips and tricks for making this charred cabbage recipe a new favorite in your kitchen. Tips from the EatingWell Test Kitchen These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! Leaving the core intact is essential to keeping the wedges together on the grill. This is easily done by slicing the cabbage lengthwise directly through the middle. Once it's halved, slice each half through the core again. A light brush of olive oil on the outside of the wedges promotes more even browning and a better char, which adds to the overall taste and texture of the dish.Grill with the top down. This allows heat to build up inside the grill, which will soften the cabbage wedges. Open it periodically to check for doneness or to flip the cabbage wedges. If the cabbage is cooking too quickly on the outside, move it to a cooler part of the grill. Nutrition Notes Cabbage is packed with antioxidants, including vitamin C, as well as the compounds sulforaphane and anthocyanins, which are known to tamp down inflammation. Cabbage is also a great source of prebiotics and dietary fiber, which can aid in digestion. Buttermilk offers plenty of calcium that can help maintain strong bones and teeth. Buttermilk also contains gut-healthy probiotics that can help keep your digestive system running smoothly. Photographer: Jake Sternquist, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek Cook Mode (Keep screen awake) Ingredients 1 small-to-medium head green cabbage (2–2½ pounds) 2 tablespoons extra-virgin olive oil ¼ cup mayonnaise 3 tablespoons buttermilk 1 tablespoon white vinegar ¼ teaspoon garlic powder ¼ teaspoon salt ¼ teaspoon ground pepper 3 tablespoons chopped fresh herbs, such as chives, dill and/or parsley Directions 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 the cabbage wedges with 2 tablespoons oil. Photographer: Jake Sternquist, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek Grill the cabbage, covered, until lightly charred on the outside and starting to soften, 6 to 8 minutes per side. Photographer: Jake Sternquist, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek Meanwhile, whisk ¼ cup mayonnaise, 3 tablespoons buttermilk, 1 tablespoon vinegar and ¼ teaspoon each garlic powder, salt and pepper in a small bowl. Stir in 3 tablespoons herbs. Serve the cabbage drizzled with the dressing. Photographer: Jake Sternquist, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek To make ahead Refrigerate dressing (Step 4) for up to 3 days. Frequently Asked Questions Can I make Charred Cabbage with Buttermilk-Herb Dressing ahead? The dressing can be made up to 3 days ahead and refrigerated in an airtight container. The cabbage is best served hot off the grill. Any leftovers can be chopped up and used as a topping for salad, sandwich filling or pizza topping. Can I use a different type of cabbage? Yes! Swap out the green cabbage for another sturdy variety like purple cabbage or Savoy cabbage. EatingWell.com, September 2024 Rate It Print Nutrition Facts (per serving) 217 Calories 17g Fat 14g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 2 wedges & 2 Tbsp. dressing Calories 217 % Daily Value * Total Carbohydrate 14g 5% Dietary Fiber 6g 21% Total Sugars 8g Protein 4g 7% Total Fat 17g 22% Saturated Fat 3g 13% Cholesterol 6mg 2% Vitamin A 20µg Vitamin C 83mg 93% Vitamin D 0µg Vitamin E 2mg 12% Folate 100µg Vitamin K 207µg Sodium 283mg 12% Calcium 110mg 8% Iron 1mg 7% Magnesium 30mg 7% Potassium 416mg 9% Zinc 1mg 5% Vitamin B12 0µg Omega 3 1g Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Additional reporting by Hilary Meyer Hilary Meyer Hilary Meyer is a freelance recipe developer, tester and content creator. After graduating from culinary school, she started working as a freelancer in the EatingWell Test Kitchen in 2006, developing and testing recipes. EatingWell's Editorial Guidelines