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
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Credit: Greg DuPree

Recipe Summary

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


Ingredient Checklist


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.

  • 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.