Name: Mediterranean Grilled Cabbage with White Bean Puree
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 15-ounce-can of white beans, drained (cannellini, great Northern, lima beans); 2-4 tablespoons harissa paste (adjust to taste- start with less and add more as desired); 1-2 garlic cloves; 1/2 teaspoon cumin; 1/4 cup plain Greek yogurt (or vegan yogurt); 2 tablespoons olive oil; 1 teaspoon lemon zest; 2 tablespoons lemon juice; 1 teaspoon red wine vinegar (more to taste); salt and black pepper to taste; 1 cup fresh herbs, chopped- any combination of parsley, mint, or cilantro; 1 1/2 cups tomatoes, diced; 2 tablespoons shallots, finely minced; 1/4 cup olive oil; 1 tablespoon lemon juice or red wine vinegar; 1/8 teaspoon salt; 1/4 teaspoon pepper; 1 large head of green cabbage (or red cabbage); 1 tablespoon olive oil (for brushing or spraying); salt and pepper to taste

This Grilled Cabbage recipe turns humble cabbage into an elegant vegetarian meal or a hearty side dish with smoky char, tender leaves, creamy harissa white bean purée, and fresh tomato-gremolata. Perfect for summer entertaining! Gluten-free, vegan-adaptable.

grilled cabbage over harissa white bean puree, topped with tomato gremolata and feta.

If you've never tried grilled cabbage before, you're in for a treat! The grill transforms crisp cabbage into something wonderfully smoky and tender, with caramelized edges and a rich, buttery texture. It has become one of my favorite ways to enjoy this humble vegetable - and here, we’ll show you how to turn it into a complete, satisfying meal.

Thick wedges of cabbage are grilled until beautifully charred and tender, then served over a creamy white bean purée spiked with harissa paste (think flavor, fiber, and plant-based protein!). It's finished with a fresh summer tomato gremolata, crumbled feta, and toasted walnuts for layers of brightness, texture, and Mediterranean flavor.

Colorful, nourishing, and surprisingly hearty, this grilled cabbage recipe is perfect for summer entertaining and can be served as a vegetarian main dish or an unforgettable vegetable side dish.

Why you’ll love this Grilled Cabbage recipe!

A new way to enjoy cabbage! Grilling is one of my favorite ways to enjoy cabbage. It has a smoky flavor and becomes tender, lightly caramelized, and beautifully elegant.

Restaurant-worthy presentation. Creamy harissa bean purée, bright tomato gremolata, salty feta, and crunchy walnuts - it’s begging to be on the menu at your next summer party!

Simple ingredients, bold flavor. Humble cabbage is the star here. With just a handful of fresh ingredients, you can create an elegant Mediterranean-inspired dish.

Fiber and Protein! We’ll show you how to turn it into a meal with the creamy white bean puree.

Grilled Cabbage Recipe Ingredients

ingredients for grilled cabbage - parsley, olive oil, cabbage, white beans, harissa, feta, shallot, lemon, cherry tomatoes, Greek yogurt, mint, walnuts, pepper, and salt.

Cabbage: The star of the dish. Grilling softens the leaves and creates smoky, caramelized edges and a buttery texture. Leave part of the core intact so the wedges stay together. Use green or purple cabbage.
Olive oil, salt, and black pepper: Olive oil promotes caramelization and prevents sticking, while salt and pepper enhance cabbage’s natural sweetness.
Garnish: Feta cheese adds creamy, salty richness, toasted walnuts add crunch and nutty flavor, and a sprinkle of Aleppo pepper adds subtle heat.

Optional White Bean Purée

White beans: Cannellini beans, Great Northern beans, or butter beans all blend into a silky, protein-rich purée.
Harissa paste: Adds smoky heat and North African-inspired flavor. Start with less and add more to taste, as every brand varies in spice level.
Garlic cloves: Grated or pressed, garlic clove brings savory depth and aromatic flavor.
Cumin: Adds earthy warmth that complements both the beans and harissa.
Greek yogurt: Gives the purée a creamy texture and pleasant tang. For a vegan version, substitute a thick plant-based yogurt.
Olive oil: Adds richness and helps create a silky, luxurious texture.
Lemon zest and lemon juice: Brighten the purée and balance the richness with fresh acidity.
Red wine vinegar: Adds another layer of brightness and complexity.

Tomato Gremolata

Fresh herbs: Use a combination of fresh parsley, mint, or cilantro for a vibrant topping full of freshness.
Tomatoes: Add juicy sweetness and acidity that contrast beautifully with the smoky cabbage. Chop them small for the best texture.
Shallots: Minced shallots provide mild onion flavor without overpowering the herbs.
Olive oil and lemon juice: Lightly dress the gremolata while allowing the fresh ingredients to shine. You can substitute red wine vinegar for the lemon juice if you prefer.

How to Make Grilled Cabbage

1. Make the white bean purée. Drain and rinse the white beans and add them to a food processor. Add harissa paste, starting with less - you can add more to taste. Add the cumin, yogurt, olive oil, lemon zest, lemon juice, red wine vinegar, salt, and pepper. Blend until smooth, then taste and adjust, adding more harissa, lemon, or salt as needed.

ingredients for harissa white bean puree in food processor - white beans, lemon zest, greek yogurt, and harissa.

bowl with quartered cherry tomatoes, minced herbs, and minced shallots, with oil, salt, and pepper to make tomato gremolata.

2. Make the tomato gremolata. Mix the chopped herbs, tomatoes, shallots, olive oil, lemon juice, salt, and pepper in a small bowl.

3. Prep and season the cabbage. Slice the cabbage in half and cut each half into 3-4 wedges, 1 1/2-2 inches thick. Leave a portion of the core or stem intact to help the wedges hold together. Brush or spray with olive oil and season with salt and pepper.

cabbage wedges on wood cutting board with pinch bowl of salt, sharp knife, and olive oil spray bottle.

4. Grill the cabbage. Grill the cabbage over medium-high heat for 6-8 minutes with the lid closed. Flip each piece and repeat. Once charred and lightly browned, transfer the wedges to indirect heat and close the lid to cook for 10-15 minutes, or until tender. They’re done when a knife slides easily into the core. Use a metal spatula to remove the cabbage from the grill.

5. Assemble and serve. Spread the white bean purée on the bottom of a large plate or serving platter. Place cabbage steaks on top and drizzle the tomato gremolata generously over the cabbage. Garnish with feta cheese, toasted walnuts, and a sprinkle of Aleppo or chili flakes.

grilled cabbage wedge on harissa white bean puree, topped with tomato gremolata and feta.

Chef’s Tips

Leave the core intact. Keeping part of the core attached prevents the cabbage wedges from falling apart on the grill.
Cut thick wedges. Wedges about 1 1/2-2 inches thick are sturdy enough to flip and stay tender without burning.
Oil generously. Cabbage absorbs oil well, which helps create beautiful caramelization and prevents sticking.
For extra-tender cabbage, spray the leaves with water, or set a pan of hot water on the grates, close the lid, and steam while the cabbage is over indirect heat.
Don’t rush the cabbage! In addition to caramelized edges, you’ll know it’s ready when a knife slides easily into the core.

Serving Suggestions

Serve Grilled Cabbage as a beautiful, elevated side dish for your next summer party, or enjoy it as a vegetarian main dish. As a side dish, here are some of our favorite pairings:

Storage

If planning to store leftovers, refrigerate each component (grilled cabbage, bean purée, and gremolata) separately in airtight containers for up to 4 days. The gremolata is best enjoyed fresh, but will keep for 2-3 days.

Reheat the cabbage in a 375F oven or hot skillet until warmed through. The bean purée can be served at room temperature or gently rewarmed.