Grilled Cabbage Wedges with Chimichurri
Crisp and tangy cabbage wedges that will make your next barbecue a hit.
Prep Time
15 mins
Cook Time
20 mins
Servings
4
Difficulty
Easy
Nutrition Facts
90
Calories
3g
Protein
12g
Carbs
5g
Fat
Ingredients
- 1 medium head of green cabbage
- 3 tbsp olive oil (divided)
- Salt and pepper to taste
- 1/4 cup fresh parsley, finely chopped
- 2 cloves garlic, minced
- Juice of 1 lemon
- 1/4 cup red wine vinegar
- 1/2 tsp dried oregano
- Freshly ground black pepper to taste
Instructions
- 1
Preheat your grill to medium-high heat.
- 2
Wash and dry the cabbage. Cut it into 8 wedges, remove the core from each wedge.
- 3
Brush both sides of the cabbage wedges with olive oil (about 2 tbsp total), and season with salt and pepper.
- 4
Place the cabbage wedges on the grill, cut side down. Cook for about 5 minutes per side or until they are tender and have nice char marks.
- 5
{"While the cabbage is grilling, make the chimichurri sauce":"In a small bowl, combine chopped parsley, minced garlic, lemon juice, red wine vinegar, oregano, remaining olive oil (1 tbsp), salt to taste, and freshly ground black pepper. Mix well until all ingredients are evenly distributed."}
- 6
Serve the grilled cabbage wedges with a generous drizzle of chimichurri sauce on top.
So you're looking for something fresh and zesty to spice up your next barbecue? Look no further than these Grilled Cabbage Wedges with Chimichurri. Say goodbye to bland sides and hello to a dish that’s both crispy on the outside and tender on the inside, all thanks to the magic of chimichurri sauce.
Why This Recipe is Awesome
First off, cabbage isn't just for slaw anymore. By grilling it, you bring out a sweet and slightly caramelized flavor that pairs perfectly with the tangy kick of chimichurri. Plus, it's incredibly easy to make, especially if you're already firing up the grill.
This dish is also an excellent way to add some nutritional variety to your meal without sacrificing taste. And let’s be honest, when was the last time you had a barbecue where everyone fought over the vegetables? Exactly.
Common Mistakes to Avoid
- Not prepping properly: Make sure your cabbage wedges are dry before grilling to get those nice char marks.
- Overcooking: The key is to grill just until they’re tender and slightly charred. Overcook, and you'll end up with mushy cabbage.
- Skimping on seasoning: Don't be afraid to use enough salt and pepper to bring out the natural flavors of the cabbage.
Alternatives & Substitutions
No grill? No problem! You can easily roast these in the oven at 425°F for about 15 minutes, flipping halfway through.
Vegan option: Use a vegan-friendly oil and make sure your lemon juice is fresh-squeezed to avoid any potential non-vegan additives.
Want more tang? Add extra lemon juice or red wine vinegar to the chimichurri sauce. The brighter and zingier, the better!
FAQ (Frequently Asked Questions)
Can I use a different type of cabbage? Absolutely! Red cabbage can add a beautiful color contrast and a slightly sweeter taste.
How do you keep the cabbage from being too mushy? Make sure it’s dry before grilling and don’t overcook. Aim for just until tender with some nice char marks.
What's the best way to store leftovers? Wrap any leftover cabbage in foil or plastic wrap and refrigerate for up to 3 days. The chimichurri can be stored separately in an airtight container for up to a week.
Final Thoughts
These Grilled Cabbage Wedges with Chimichurri are more than just another side dish—they’re the perfect way to bring some zing and nutrition to your next barbecue. They’re easy, refreshing, and sure to become a crowd-pleaser at any gathering. So grab that grill, prep those wedges, and get ready for an unforgettable summer treat!
Now go impress someone—or yourself—with these tasty grilled cabbage wedges. You've earned it!