Go beyond coleslaw this summer with Grilled Cabbage.
Grilled cabbage was the single best food discovery I made last summer—think roasted Brussels sprouts, only milder in flavor and faster to make. This humble, cruciferous sphere became a side dish star over a hot fire and we enjoyed it so much it was on the menu often during grilling season. A little olive oil, salt and pepper, is really all you need, though we couldn’t resist a drizzle of balsamic too.
Crisp, charred edges laced with aged balsamic were reward enough, but then we tried it with our favorite homemade Caesar Dressing and this Grilled Cabbage with Classic Caesar Dressing recipe was born. This recipe is a great way to get out of the rut of only thinking of cabbage for coleslaw or sauerkraut and keep your whole meal at the grill.
Served in thin wedges, the combination of purple and green cabbage makes the most visually appealing dish with a generous pour of dressing and dusting of crushed croutons. Finish it with a spray of Parmesan cheese for a classic finish at the table and enjoy adding this new side dish to your summer grilling menu.
PrintGrilled Cabbage with Classic Caesar Dressing
Author: Judy Purcell
Prep Time: 15 min
Cook Time: 15
Total Time: 30 minutes
Category: Side Dish
- 1 tablespoon freshly squeezed lemon juice
- 1 whole egg
- 1 whole egg yolk
- 1/3 cup shredded parmesan cheese
- 1 1/2 tablespoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup avocado oil or extra virgin olive oil
- 1 cup croutons, of choice — crushed into coarse pieces