Grilled Cabbage Wedges With Ginger-Miso Dressing Recipe

By
Joshua Bousel
a photo of Joshua Bousel, a Contributing Writer at Serious Eats
Joshua Bousel
Joshua Bousel is a Serious Eats old-timer, having started sharing his passion for grilling and barbecue recipes on the site back in 2008. He continues to develop grilling and barbecue recipes on his own site, The Meatwave, out of his home base of Durham, North Carolina.
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Updated August 29, 2018
20141008-grilled-cabbage-with-ginger-miso-dressing-joshua-bousel.jpg
Tender and crunchy grilled cabbage with a sweet and salty ginger-miso dressing. . Joshua Bousel

This grilled cabbage has a great texture that's both soft and crisp, with the smoky flavor of its gently charred edges. It's made even better by a ginger-miso dressing that's sweet, salty, earthy, and tangy.

Why this recipe works:

  • Cutting the cabbage into wedges with the root intact helps it stay together on the grill.
  • Starting the cabbage over direct high heat chars the outer leaves, then roasting it over indirect heat softens the insides a little, while retaining a nice crunch.
  • A ginger-miso dressing sinks between the leaves of the cabbage, giving each bite a great sweet and salty flavor.

Recipe Details

Grilled Cabbage Wedges With Ginger-Miso Dressing Recipe

Active 20 mins
Total 40 mins
Serves 4 to 6 servings
Cook Mode (Keep screen awake)

Ingredients

For the Dressing:

  • 3 tablespoons dark brown sugar

  • 2 tablespoons soy sauce

  • 2 tablespoons white miso

  • 1 tablespoon rice vinegar

  • 1 tablespoon mirin

  • 2 teaspoons finely minced ginger

  • 1 teaspoon finely minced garlic (about 1 medium clove)

  • 1/2 teaspoon toasted sesame oil

  • 1/2 teaspoon crushed red pepper flakes

  • 1/4 teaspoon ground white pepper

For the Cabbage:

  • 1 medium head green cabbage, cut into 6 wedges with the core left intact

  • 2 tablespoons extra-virgin olive oil

  • 1 scallion, thinly sliced

  • Kosher salt

Directions

  1. For the Dressing: In a small bowl, whisk together brown sugar, soy sauce, miso, vinegar, mirin, ginger, garlic, sesame oil, crushed red pepper, and white pepper. Set aside.

  2. For the Cabbage: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place cabbage wedges on hot side of grill and cook, covered, until well charred on first side, about 2 minutes. Flip cabbage, cover, and cook until charred on second side, another 2 minutes. Flip wedges to third side, cover, and cook until well charred, another 2 minutes. Transfer cabbage to cooler side of grill, cover, and continue cooking until mostly tender but still crunchy in center, about 4 minutes longer.

  3. Transfer cabbage to a large bowl and toss with olive oil, salt, and pepper. Transfer to a serving platter. Drizzle with sauce, garnish with scallion, and serve immediately.

Special equipment

Grill

This Recipe Appears In

Nutrition Facts (per serving)
136Calories
5gFat
20gCarbs
4gProtein
×
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories136
% Daily Value*
Total Fat 5g7%
Saturated Fat 1g4%
Cholesterol 0mg0%
Sodium 627mg27%
Total Carbohydrate 20g7%
Dietary Fiber 5g16%
Total Sugars 13g
Protein 4g
Vitamin C 80mg398%
Calcium 114mg9%
Iron 1mg4%
Potassium 470mg10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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