Grilled Cabbage Wedges With a Creamy Onion Vinaigrette

There’s something so satisfying about taking a humble ingredient like cabbage and transforming it into something truly special. I remember the first time I made this dish. It was a summer barbecue, and I wanted to offer something beyond the usual burger and potato salad fare. I envisioned smoky char marks, the sweet tang of caramelized onions, and the surprising crunch of cabbage. That first bite – the slight bitterness of the cabbage balanced by the creamy, sweet vinaigrette and salty bacon – was pure magic. It’s been a go-to side dish ever since.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Servings: 6-8
• Yields: 6-8 wedges
• Dietary Type: Gluten-Free

Ingredients

• 1 head green cabbage, cut into wedges
• 4 slices bacon, diced and sauteed
• 2 tablespoons butter, melted
• Salt, to taste
• Pepper, to taste

Onion Vinaigrette

• 1 large sweet onion (such as Vidalia)
• 1 cup olive oil
• 1/3 cup red wine vinegar
• 3/4 cup sugar
• 1 tablespoon ground mustard
• Salt, to taste
• Pepper, to taste

Equipment Needed

• Blender
• Small saute pan
• Grill (charcoal, gas, or indoor grill)
• Small glass bowl
• Pastry brush
• Paper towels
• Ziplock bag or airtight container

Instructions

1. Prepare the Onion Vinaigrette: This is best done ahead of time to allow the flavors to meld. Add the sweet onion, sugar, red wine vinegar, and ground mustard to a blender. Puree until completely smooth. With the blender still running, slowly drizzle in the olive oil until the vinaigrette emulsifies and becomes creamy. Season generously with salt and pepper to taste. Transfer to a small jar or airtight container and refrigerate until ready to use. Remember to shake well before serving.

2. Cook the Bacon: Similarly, cooking the bacon in advance saves time. Dice the bacon into small pieces. Place the diced bacon in a small saute pan over medium heat. Cook slowly, stirring occasionally, until the bacon is crispy. There should be enough fat rendering from the bacon that no additional oil or butter is needed. Once crisp, remove the bacon from the pan and place it on a plate lined with paper towels to drain excess grease. Set aside until you are ready to assemble the dish. You can store the cooked bacon in a ziplock bag in the refrigerator for a day or two.

3. Prepare the Cabbage: Remove any soft or damaged outer leaves from the cabbage head. Cut the cabbage into wedges, aiming for 6-8 wedges depending on the size of the head.

4. Butter and Season the Cabbage: In a small glass bowl, melt the butter. I find the microwave works perfectly for this. Brush the cut sides of each cabbage wedge with the melted butter. Season the buttered sides generously with salt and pepper.

5. Grill the Cabbage: Preheat your grill (charcoal, gas, or indoor) to medium heat. Place the cabbage wedges on the grill, cut-side down. Grill each side for approximately 5 minutes. The goal is to achieve a nice char on the outside while keeping the cabbage slightly crispy on the inside. Be careful not to overcook, as you don’t want the cabbage to become mushy.

6. Assemble and Serve: Remove the grilled cabbage wedges from the grill. Place them on a serving platter or individual plates. Generously drizzle each wedge with the creamy onion vinaigrette. Sprinkle with the crispy bacon bits. Serve immediately and enjoy!

Expert Tips & Tricks

• Choosing the right cabbage: Look for a firm, heavy head of green cabbage with tightly packed leaves. Avoid cabbages with yellowing or wilted leaves.
• Preventing Soggy Cabbage: The key to preventing soggy grilled cabbage is to avoid overcooking it. You want a balance of char and crispness. A hot grill and a watchful eye are your best friends.
• Adjusting Sweetness: Taste the vinaigrette and adjust the amount of sugar to your preference. If you prefer a tangier vinaigrette, reduce the sugar slightly or add a splash more red wine vinegar.
• Grill Marks Matter: To achieve those beautiful grill marks, avoid moving the cabbage wedges around too much while they’re on the grill. Let them sit undisturbed for a few minutes to develop a good sear.
• Alternative Cooking Method: If you don’t have a grill, you can achieve a similar effect by searing the cabbage wedges in a hot cast-iron skillet. Add a little olive oil to the skillet and sear each side until nicely browned and slightly softened.

Serving & Storage Suggestions

This grilled cabbage with creamy onion vinaigrette is best served immediately after grilling. The combination of warm cabbage, cool vinaigrette, and crispy bacon is at its peak when fresh.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, the cabbage will lose some of its crispness over time. To reheat, you can gently warm the cabbage in a skillet or microwave. The vinaigrette can be stored separately in the refrigerator for up to a week. Note that the refrigerated vinaigrette may thicken; simply let it sit at room temperature for a few minutes and shake well before serving. I don’t recommend freezing this dish, as the texture of the cabbage will suffer.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	529 kcal	N/A
Fat	42.8 g	65%
Saturated Fat	8.3 g	41%
Cholesterol	13.8 mg	4%
Sodium	108.6 mg	4%
Carbohydrates	36.5 g	12%
Fiber	4.3 g	17%
Sugars	30.9 g	N/A
Protein	3.1 g	6%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Vegan Version: Omit the bacon or substitute with plant-based bacon crumbles. Use a plant-based butter alternative.
• Spicy Kick: Add a pinch of red pepper flakes to the onion vinaigrette for a touch of heat.
• Herbaceous Twist: Mix some chopped fresh herbs like parsley, chives, or dill into the onion vinaigrette.
• Vinegar Variation: Experiment with different types of vinegar in the vinaigrette, such as apple cider vinegar or balsamic vinegar.
• Cheese Topping: Sprinkle crumbled blue cheese or feta cheese over the cabbage wedges for added flavor and texture.

FAQs (Frequently Asked Questions)

Q: Can I make the vinaigrette ahead of time?
A: Absolutely! In fact, I highly recommend making the onion vinaigrette a day or two in advance. This allows the flavors to meld together and deepen. Store it in an airtight container in the refrigerator.

Q: Can I use a different type of onion?
A: While a sweet onion like Vidalia is ideal for its sweetness, you can substitute with other types of onions. If using a more pungent onion, you may want to reduce the amount slightly or blanch it briefly before blending it into the vinaigrette.

Q: How do I prevent the cabbage from falling apart on the grill?
A: Make sure you cut the cabbage into thick wedges, leaving the core intact to hold the leaves together. Also, avoid moving the wedges around too much on the grill.

Q: Can I bake the cabbage instead of grilling it?
A: Yes, you can bake the cabbage wedges in a preheated oven at 400°F (200°C) for about 20-25 minutes, or until tender and slightly browned.

Q: What can I serve with this grilled cabbage?
A: This grilled cabbage makes a fantastic side dish for grilled meats like chicken, steak, or pork. It also pairs well with vegetarian mains like veggie burgers or lentil loaf.

Final Thoughts

I truly hope you give this Grilled Cabbage Wedges with Creamy Onion Vinaigrette a try. It’s a simple yet elegant dish that’s sure to impress. Don’t be afraid to experiment with the variations and substitutions to make it your own. Whether you’re grilling outdoors or cooking indoors, this recipe is a delightful way to elevate the humble cabbage to something extraordinary. Share your creations with me – I’d love to see how you make it your own! This recipe also pairs beautifully with a crisp, dry rosé. Cheers!