Grilled Cabbage Caesar

15 minutes prep 20 minutes active cooking 35 minutes total

Makes 4 - 6 servings

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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

Ingredients

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

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

Equipment

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

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).