Grilled Cabbage Caesar

15 minutes prep 20 minutes active cooking 35 minutes total
Makes 4 - 6 servings

In case you forgot, cabbage is my favorite vegetable...

and this simple but impressive salad provides yet another reason why it should be yours, too. Cut into wedges and grilled, it softens but retains a little crunch (if you’re not grilling you can roast the wedges in the oven). And while I like to chop the grilled cabbage into more manageable pieces, serving them intact drizzled with the creamy dressing, draped with anchovies, and dotted with crispy croutons makes the salad imminently instagrammable.

What You'll Need


For the shopping list

  • 1/2 head green cabbage
  • 2-3 slices rustic bread
  • 2-3 cloves garlic, finely chopped

From our shop

1/4 cup of  Mayo
$7.00– Greenville - South Carolina
1 tablespoon of  Fish Sauce
$8.00– Hayward - California
1 tablespoon of  Late Harvest Sauvignon Blanc Vinegar
$16.00– Napa - California
Out of stock

4 tablespoons, divided tablespoons of  Novo Frantoio
$27.00– Tuscany - Italy
Out of stock

6-8 filets cut into 1/2 inch pieces  Brown Anchovies
$24.00– San Sebastian - Spain
To taste  Kosher Sea Salt
$9.00– Gossen Island - Norway


From the kitchen

  • 1 Grill
  • 1 Chef's Knife
  • 1 Cutting Board
  • 1 Mixing Bowl
  • Measuring Cups
  • Measuring Spoons

"My heart belongs to the ordinary, everyday cabbage. It’s cheap, reliable, and flexible; who wouldn’t fall in love?"

~ Jim Dixon, founder Wellspent and Real Good Food

Read more

What you'll have to do

Step 1

Cut the cabbage into 4 wedges, keeping the core intact so they hold together. Set them on your grill directly over the coals and cook until nicely browned, about 5 minutes per side. (Or lay them on a lightly oiled sheet pan and roast at 400F for about 20 minutes, turning them over after 10 minutes.) Remove from the grill and chop coarsely (chop the core, too, but into smaller bites).

Step 2

Grill the bread until browned on both sides. Remove from the grill, cut into bite-sized pieces, and toss with 1 tablespoon of olive oil.

Step 3

Make the dressing by stirring together the mayo, garlic, fish sauce, vinegar, and remaining olive oil.

Step 4

Toss the chopped cabbage with the dressing, anchovies, and croutons. Taste and add salt if needed.

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