Print
Grilled Red Cabbage with Lime Sour Cream Dressing
A recipe for Grilled Red Cabbage with Lime Sour Cream Dressing. Grilling brings out the sweetness of red cabbage and is complimented with a tart cooling dressing.
Prep Time 28 minutes
Cook Time 12 minutes
Total Time 40 minutes
Ingredients
For the grilled red cabbage:
- 1 head red cabbage
- 1 to 2 tablespoons canola or vegetable oil
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
For the lime sour cream dressing:
- 1 cup sour cream
- 1 teaspoon finely grated lime zest
- Juice of 1 lime
- 1/2 teaspoon kosher salt
- 1/4 teaspoon paprika
- 1/8 teaspoon ground cumin
- 1/8 teaspoon ground red cayenne pepper
- 1 to 2 tablespoons half-and-half plus more if needed
Instructions
For the grilled red cabbage:
-
Heat an outdoor grill or cast-iron grill pan to medium-high heat.
-
Remove and discard outer cabbage leaves. Cut cabbage into 6 or 8 equal sized wedges. Do not cut out the core (it's what holds the wedges together while grilling). Brush wedges with oil and season with salt and pepper.
-
When grill is heated or pan begins to smoke, add cabbage wedges cut-side down. Cook cabbage until it begins to brown and soften, approximately 6 minutes per side. Close the lid while grilling if using an outdoor grill.
-
The cabbage will be crunchy on the inside. If you prefer softer cabbage, turn heat down, cover, and cook until desired tenderness. Serve with lime sour cream dressing.
For the Lime sour cream dressing:
-
Stir together sour cream lime zest, lime juice, salt, paprika, cumin, and cayenne pepper in a small bowl. Add half-and-half 1 tablespoon at a time until desired consistency is reached.
-
The dressing is best made 1 or 2 days in advance and kept chilled in a sealed container.
Recipe Notes
A recipe for Grilled Red Cabbage with Lime Sour Cream Dressing. Grilling brings out the sweetness of red cabbage and is complimented with a tart cooling dressing.