Give your favorite fall salad a hearty boost by swapping grilled purple cabbage in place of the traditional iceberg. It's crunchy, and rich, and chock-full of Vitamin C. Losing the bacon keeps this starter vegetarian. And sumac—a purple spice with a bright, tart flavor—is well worth finding and keeping on hand. Look for it in Mediterranean groceries or specialty spice shops. It shouldn't be too difficult to find.

Paige Grandjean
This Story Originally Appeared On cookinglight.com

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Credit: Greg DuPree

Recipe Summary

active:
30 mins
total:
4 hrs
Yield:
Serves 6 (serving size: 1 wedge and 2 tbsp.dressing)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Light a charcoal chimney starter filled with all-natural lump charcoal; let burn until completely gray, about 30 minutes. Dump charcoal into a fire pit or grill (under grill grate); let burn, uncovered, until smoldering, about 30 minutes. Fan the outer layer of ash off coals. Rub cabbage with 1 tablespoon oil; place directly on hot coals. Cover and cook, turning occasionally, until tender and charred on all sides, 2 hours and 30 minutes to 3 hours. Remove from coals; let stand until cool enough to handle, about 30 minutes. Discard outer charred leaves. Cut cabbage into 6 wedges; remove core.

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  • Whisk together yogurt, mayonnaise, buttermilk, lemon juice, garlic, salt, and remaining 1 tablespoon oil in a bowl until smooth. Drizzle over wedges. Sprinkle with feta, chives, and sumac.

Nutrition Facts

190 calories; fat 13g; saturated fat 3g; protein 8g; carbohydrates 20g; fiber 9g; sugars 10g; sodium 318mg.
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