Grilled Red Cabbage

July 28, 2020

Super simple, simply satisfying, and satisfactory for summer, grilled organic red cabbage is the perfect farm to table summertime salad. With less than ten ingredients, this recipe is short on prep, although it makes a huge impression. Avoid burning by ensuring these in-season favorites are fully coated in oil before grilling. (Pro-tip: oiling the grates before grilling is never a bad idea, either). Deep charred grilled marks give the sweet and earthy cabbage a bitter roasted coat and the sour acid dressing completes the bold bite. Name a better excuse for cooking local outdoors. 


1 large Local Roots red cabbage

⅓ cup of olive oil

Salt and pepper to taste


1 lemon, juice and zest

1 Tbsp. dijon mustard

¼ cup apple cider vinegar

½ Tbsp. garlic powder

½ Tbsp. onion powder

Salt and pepper to taste

Directions for Dressing:

Mix all ingredients in a bowl and let meld as cabbage grills.

Directions for Cabbage:

Cutting horizontally to the base of the core, cut 1 - 1 ½ inch thick slices of red cabbage. Slather one side of the cabbage with olive oil and salt and pepper. Place oiled side down on a hot grill. Brush oil and add salt and pepper to the opposite side, careful that the oil will smoke. Allow the cabbage to grill for at least 5 minutes before checking to ensure it gets those beautiful grill marks. Grill each side for 10 minutes or until the cabbage has softened and charred. To serve, you can either serve individual slices of cabbage with a drizzle of dressing or toss in a large bowl with dressing to separate the slices into ringlets of cabbage.

Local Roots Original Recipe, Photos by Local Roots Volunteer Jess Santoro (@jess_santoro)

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