Description
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-herb gremolata. Perfect for summer entertaining! Gluten-free, vegan-adaptable.
Ingredients
White Bean Puree
- 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
Fresh Tomato Gremolata
- 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
Cabbage
- 1 large head of green cabbage (or red cabbage)
- 1 tablespoon olive oil (for brushing or spraying)
- salt and pepper to taste
Optional Garnishes: 1/2 cup feta cheese, 1/2 cup walnuts, toasted, sprinkle of Aleppo pepper
Instructions
- White Bean Puree. In a food processor, blend drained white beans, harissa paste (start with less add more to taste), garlic, cumin, yogurt, olive oil, lemon zest, lemon juice, red wine vinegar, salt, and pepper. Blend until smooth. Taste and adjust flavor with more harissa or salt. Serve at room temp.
- Tomato Gremolata. In a small bowl, mix chopped herbs, tomatoes, shallots, olive oil, lemon juice, salt, and pepper. Serve at room temp.
- Preheat Grill to medium-high heat.
- Prep the cabbage. Cut in half, then cut each half into 3-4 wedges (1 1/2-2 inches thick), leaving a portion of the core or stem intact so the wedges hold together. Brush or spray the cabbage wedges liberally with olive oil, then season with salt and pepper.
- Grill the cabbage. Place on the grill for 5-7 minutes, lid closed. Flip and repeat, charring lightly on the other side. Once browned, reduce the heat, or move to indirect heat, and close the lid for 10-12 minutes, until the cabbage is tender throughout and a knife slides easily into the core. (For extra-tender cabbage, mist leaves with water or set a pan of hot water on the grates, close lid, and steam while the cabbage is over indirect heat.) Remove from the grill with a metal spatula.
- Serve. Spread a layer of the white bean puree on the bottom of a large plate or serving platter. Arrange grilled cabbage on top. Spoon the Fresh Tomato Gremolata generously over the cabbage. Sprinkle with feta cheese, toasted walnuts, and a sprinkle of Aleppo or chili flakes.
Notes
Leftovers will keep up to 4 days in separate airtight containers in the refrigerator. Reheat in the microwave or in a warm 350F oven.
Puree can be made a day ahead– reheat, whisking on the stovetop. Either serve warm or at room temperature. Relish is best made the day it is served, but can be refrigerated for a few hours.
Cabbage can also be roasted in the oven– I’d give it a good sear on the stovetop ( at least on one side), then let it melt in a 400F oven until tender (single layer).
Cabbage can be grilled or made ahead and reheated in a 350F oven.
Nutrition
- Serving Size: ¼ of everything
- Calories: 405
- Sugar: 14 g
- Sodium: 534.7 mg
- Fat: 26.1 g
- Saturated Fat: 4.1 g
- Carbohydrates: 38 g
- Fiber: 11.9 g
- Protein: 11.2 g
- Cholesterol: 2.3 mg
