Grilled Cabbage Wedge Salad topped with charred tomatoes, white beans, feta, walnuts, rustic grilled croutons and a creamy and tangy greek yogurt buttermilk dressing is bursting with texture and flavor. This hearty and satisfying salad is perfect for grilling season!

Move over iceberg, there’s a new wedge in town. Sure, who doesn’t love a good steak house wedge salad with bacon and blue cheese dressing? But for real, iceberg is bland as all hell. If it wasn’t smothered in a rich dressing and topped with bacon, then there’s really nothing to talk about. Have you tried grilling cabbage? It’ next level! Perfectly tender leaves and lightly charred wedges of cabbage make for an amazing salad base. Add in some other flavor elements like beans, feta, grilled tomatoes, croutons, walnuts and you have yourself one insanely delicious dinner. Fire up your grills for this flavor packed Grilled Cabbage Wedge Salad before summer is over and its too late!

A Nod to Cabbage: An Underappreciated Vegetable

Is cabbage part of your vegetable lineup? No?? Well allow me to convince you to welcome this miracle veggie into your kitchen. For the nerdy portion of this segment let me just mention a few very cool bits of educational info. Cabbage is a member of the Brassicaceae or Cruciferae family, so it’s the unsung sibling of kale, broccoli, cauliflower, brussel sprouts and some other amazing plants. Some of the more common members of the Brassicacea family, like cabbage, are referred to as cole crops. Coleslaw!

Nearly 3,000 years ago, wild cabbage, which is indigenous to Asia and the Mediterranean slowly spread into Northern Europe and was domesticated by the Celts and later the Romans. It was introduced to North America in 1541 by Jacques Cartier, who planted it in Canada on his third voyage. So historic, right?! Anyone else fascinated by the historical ROOTS of produce?? (Ha! Yeah I said it.)

Anywho, it’s highly nutritious and abundant in vitamins K and C. It’s also packed with a variety of phytochemicals, such as glucosinolates, with antioxidant and anti-inflammatory activities. Also, as with most vegetables, it’s a great source of fiber.

When people think of cabbage, they often associate it with a crisp coleslaw. But the reality is there really isn’t a whole lot this underdog can’t do. I’m telling you this guy is a workhorse!

Varieties: green, red, napa, savoy and bok choy
Cooking methods: blanch, boil, braise, eat raw, roast, grill, simmer, steam and stir-fry
Prep: shred, wedge, stuff the whole leaves, ferment (sauerkraut and kimchi)
Flavor & Taste: It’s slightly sweet and even a little more sweet when cooked. The texture varies depending on how its prepped and cooked. And it can handle both mild and bold flavor combinations making it extremely versatile in recipes.

So anyone who tries to argue cabbage isn’t a sexy vegetable, I say just peel back those leafy layers and take another look. I’m so ready for cabbage to have it’s moment in the spotlight. It truly deserves a seat at the superstar table!

How To Make Grilled Cabbage Wedge Salad

Toss the cherry tomatoes with a drizzle of EVOO. If you have a grill basket, put them in there, place on grill preheated to about medium-high (or around 400 degress) and cook for about 20 minutes. You can shake the basket a few times throughout the cooking to get a nice even char. Alternately, you can grill them in a foil packet. They won’t get charred, but they’ll still soften and taste great.
To cut the cabbage into 8 wedges, first cut it in half from the stem to the top of the head, making sure to keep the stem intact. Then cut into quarters and then eighths until you have eight even wedges. Brush the wedges with EVOO and grill on both sides, flipping once, until its cooked through, just tender and lightly charred.
Brush the bread slices with EVOO and place directly over medium-high heat until toasted and lightly charred. When you remove it from the grill allow the bread to rest until its cool enough to handle. Then, tear into bite-size crouton pieces.
To make the dressing, combine all the dressing ingredients in a bowl and whisk until blended.
Once everything is cooked, you’re ready to assemble the salad. You can either serve as a family style salad in a serving dish or individually on salad plates. Place the grilled cabbage wedges on your plate. Then, divide the tomatoes, beans, feta, walnuts and croutons between the salads. Serve with the creamy dressing and enjoy!

If you make this Grilled Cabbage Wedge Salad with Creamy Dressing make sure to leave a comment or give it a rating! And if you’re into taking photos of your food (like me), be sure to give me a tag on Instagram!