Grilled Cabbage with Two Sauces Recipe

Name: Grilled Cabbage with Two Sauces
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup extra-virgin olive oil; 1/4 cup unseasoned rice vinegar; 2 tablespoons shio kombu; 1 tablespoon minced shallot; 1 tablespoon minced peeled fresh ginger; 1 tablespoon minced garlic; 1 tablespoon dark soy sauce; 1/2 cup mayonnaise; 2 tablespoons unseasoned rice vinegar; 2 tablespoons honey; 2 tablespoons packed dill; 2 tablespoons packed parsley; 2 tablespoons packed tarragon; 2 tablespoons Dijon mustard; 1/2 tablespoon fresh lemon juice; 1/2 tablespoon extra-virgin olive oil; Kosher salt; Pepper; One 2 1/2-pound head of Savoy cabbage, cut through the core into 8 wedges; 1/2 Savoy cabbage

Servings: persons

1/2 cup extra-virgin olive oil
1/4 cup unseasoned rice vinegar
2 tablespoons shio kombu
1 tablespoon minced shallot
1 tablespoon minced peeled fresh ginger
1 tablespoon minced garlic
1 tablespoon dark soy sauce
1/2 cup mayonnaise
2 tablespoons unseasoned rice vinegar
2 tablespoons honey
2 tablespoons packed dill
2 tablespoons packed parsley
2 tablespoons packed tarragon
2 tablespoons Dijon mustard
1/2 tablespoon fresh lemon juice
1/2 tablespoon extra-virgin olive oil
Kosher salt
Pepper
One 2 1/2-pound head of Savoy cabbage, cut through the core into 8 wedges
1/2 Savoy cabbage

1
Make the seaweed anchoiade In a medium bowl, whisk all of the ingredients together.
2
Let stand at room temperature for about 20 minutes.
3
Make the dill sauce In a blender, combine all of the ingredients except the salt and pepper and puree until smooth.
4
Scrape into a bowl and season with salt and pepper.
5
Cook the cabbage In a large saucepan, steam the cabbage over boiling water, covered, until just tender, about 12 minutes.
6
Transfer to a plate.
7
Light a grill or preheat a grill pan.
8
Brush the cabbage wedges with olive oil and season generously with salt and pepper.
9
Grill over high heat, turning once, until lightly charred, about 8 minutes.
10
Transfer the cabbage wedges to a platter and serve with the seaweed anchoiade and dill sauce.

531

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/2 cup extra-virgin olive oil, 1/4 cup unseasoned rice vinegar, 2 tablespoons shio kombu, 1 tablespoon minced shallot, and more.

Yes, Grilled Cabbage with Two Sauces falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Cabbage with Two Sauces

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions