Grilled Cabbage with Lime & Cilantro Vinaigrette

visit the website Grilled Cabbage with Cilantro Dressing 2 from mezetheory_edited-1 I was never a big cabbage fan, until I suddenly, out of nowhere, fell in love with stuffed cabbage rolls a few years back. 

my latest blog post The cabbage rolls in Swedish school kitchens were the whole reason I always had a slight fear of the lunch ladies. You had to eat up, that was a rule, and there wasn’t a kid in school who were happy on cabbage roll day. Then came the day I tried Greek cabbage rolls in egg-lemon sauce, and it was a complete revelation. Cooked cabbage tasted good!

This recipe, much different from minced meat stuffed cabbage rolls, still has the qualities that made me fall for cabbage in the first place; it is cooked, and it is tangy. It came to me during a period when I was putting everything on the grill (we’ve all had that phase), and I recalled having seen a similar recipe on a blog somewhere (would love to find it again and link the inspiration – holler if you’ve seen it). It was perfect on the first try.

I swear, this could be the recipe that will change your mind about cabbage.

Grilled Cabbage with Cilantro Dressing 3 from mezetheory

Grilled Cabbage with Lime and Cilantro Vinaigrette
Serves 4
A vegan side dish for your next barbecue. The recipe that will make you fall in love with cabbage!
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Total Time
20 min
Total Time
20 min
  1. 1/2 red cabbage
  2. 2-3 tiny white cabbage
  3. olive oil
for the vinaigrette
  1. 1/4 cup fresh lime juice
  2. 1/4 cup good olive oil
  3. a handful of cilantro leaves
  4. 1 clove of garlic
  5. 1/2 tsp. salt
  6. 1/2 tsp. cayenne
  7. 1/2 tsp. paprika
  8. 1 tsp. honey
  1. Cut the tiny cabbage in half, and the regular one into wedges (2-4 pieces depending on size), and brush the sides with olive oil.
  2. Heat up your barbecue or grill pan, and then lower to medium heat. Grill the cabbage on all cut sides for about 5 minutes, or until it is slightly softened and charred, but still with a crunch.
  3. While you're grilling the cabbage, make the vinaigrette.
  4. Add all the ingredients for the vinaigrette to a food processor and pulse until combined.
  5. Serve the cabbage warm, drizzled with the tangy vinaigrette.
  1. Tip: If you have leftovers, this dish tastes wonderful cold as well as warm. Shred the cabbage roughly and mix it with some leafy greens and crumbled feta cheese for a yummy lunch salad.
Grilled Cabbage with Cilantro Dressing from mezetheory


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