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Although evenings are still chilly and nighttime temperatures still flirt with frost, it’s without a doubt summer is on its way. We’ve had a week of quite glorious weather, and just couldn’t help ourselves – we had to grill something. With summer vegetables few and far between (read: not available at all here where we live, in mid-May), our choice fell on our most loyal cooking companion: green cabbage. Some doubters might still exist out there, but trust us when we tell you that grilled cabbage is exquisite. The somewhat sharp flavor mellows perfectly as the wedges slowly char, but the consistency remains crispy and refreshing. Topped with a yogurt sauce loaded with fresh mint (of which we have plenty growing already!) and lemon juice, this recipe really showcases a bright, nutrient-packed and beautiful side dish (plus it’s cheap – and climate friendly).
Serves 8 as a side
1 large green cabbage head
Salt and black pepper
Olive oil for brushing
3 dl strained yogurt (i.e. a little thicker than regular but not as thick as, let’s say, Greek)
1 1/2 dl packed fresh mint leaves (~18 g), finely chopped
2 small garlic cloves, minced or pressed
3 tbsp lemon juice
1/4 tsp salt
Black pepper to taste
1/2 dl toasted almonds (~35 g), sliced
- Cut the cabbage head first in half, and then in quarters, so that you end with 8 wedges of roughly the same size. Brush with olive oil and sprinkle with both salt and black pepper. Grill over high heat for 5-10 min per side, until nicely charred. Then move the wedges away from direct heat and grill for another 10 min (no need for flipping here).
- In the meantime, make the yogurt sauce by assembling all the ingredients in a bowl. Keep chilled.
- Assemble the wedges on a large plate, dollop the yogurt sauce on top and sprinkle with almonds right before serving.