I was so thrilled to find a beautiful Napa cabbage at the farmers market last week that I instantly knew which recipe I would post here today. It was a bit difficult for me to get it down on paper, because so much of it has to do with personal taste, as well the variance in the individual ingredients. However, this grilled cabbage with yogurt sauce features so regularly on my table during the summer months that I couldn’t help but share it with you. Play around with the seasonings in the sauce and how well cooked you like your cabbage to suit your own personal taste.
Photo credit to Kyle Mackillop Photography.
- 1 large Napa cabbage
- 1 c. yogurt (if you are using Greek or strained yogurt, thin this with a little milk)
- the juice and zest of 1 lime
- 1/2 tsp. smoked paprika
- chipotle powder to taste
- salt to taste
- oil for cooking
Begin by preparing the yogurt sauce. Once mixed together the sauce should sit for at least thirty minutes before serving so that the flavors marry, so factor this into your dinner preparations. Whisk together the yogurt (and milk, if needed), lime juice and zest and smoked paprika. Taste and add salt. When you are satisfied with the saltiness, begin adding chipotle pepper, a little at a time, tasting after each addition. I like food very spicy so I dump in a lot, but add enough to suit your palate.
Prepare a medium hot grill.
Slice the cabbage into four wedges (or six if your cabbage is very large). Be sure to cut down through the core of the cabbage as you cut the cabbage, so that each wedge of cabbage is held together at its base by a piece of the stem. Brush lightly with oil on cut sides and grill, starting on one cut side and flipping to the other after about 2 minutes. Watch the cabbage carefully as it can burn quickly if left unattended. Grill until the cabbage is beginning to get tender but still retains some crunch.
Serve immediately, drizzled with the yogurt sauce.
Make it vegan: Substitute coconut yogurt or coconut milk for the dairy.