Equipment
Ingredients
Cabbage
- 1 green cabbage, cut into thick wedges with core attached
- 15 ml olive oil, for brushing
Sweet-Sour Dressing
- 45 ml apple cider vinegar
- 60 ml extra virgin olive oil
- 20 ml maple syrup
- 15 g dijon mustard
- 5 g kosher salt
- 2 g black pepper, freshly ground
Garnish
- 15 g fresh mint, leaves picked and roughly chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 243 kcal
- Protein
- 3 g
- Carbohydrates
- 17 g
- Fat
- 19 g
- Fiber
- 6 g
- Sugar
- 10 g
- Sodium
- 571 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 14 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 431 mg
- Calcium
- 110 mg
- Iron
- 1.8 mg
- Magnesium
- 32 mg
- Phosphorus
- 63 mg
- Zinc
- 0.5 mg
- Vitamin A
- 19 mcg
- Vitamin C
- 83 mg
- Vitamin E
- 3.0 mg
- Vitamin K
- 183 mcg
- Vitamin B6
- 0.3 mg
- Thiamin
- 0.14 mg
- Riboflavin
- 0.16 mg
- Niacin
- 0.6 mg
- Folate
- 101 mcg
- Water
- 223 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Prepare a charcoal or wood fire, allowing it to burn down until the coals are glowing and covered in white ash. If using a gas grill, preheat to 260C/500F.
Brush the cut sides of the cabbage wedges lightly with the 15ml of olive oil to prevent sticking and encourage even charring.
Place the cabbage wedges directly over the hot embers or on the grill grates. Cook, turning every 5 to 7 minutes, until the outer leaves are deeply charred and the interior is easily pierced with a knife.
While the cabbage roasts, combine the apple cider vinegar, maple syrup, Dijon mustard, kosher salt, and black pepper in a large mixing bowl. Slowly whisk in the extra virgin olive oil until fully emulsified.
Remove the cooked cabbage from the fire and allow it to cool for 5 minutes. Carefully cut away and discard the hard central core, then coarsely chop the charred leaves and tender inner layers.
Add the warm, chopped cabbage and the fresh mint to the bowl with the dressing. Toss thoroughly to combine, allowing the warm cabbage to wilt the mint slightly and absorb the vinaigrette. Serve warm or at room temperature.
Chef's Notes
- Do not be afraid of a heavy, black char on the outside of the cabbage. It provides a crucial bitter, smoky element that balances the sweet and sour dressing.
- Tossing the cabbage with the dressing while it is still hot is essential. The heat helps the cabbage absorb the flavors and emulsifies the dressing slightly with the cabbage juices.
- Hardwood lump charcoal provides a significantly better flavor than briquettes for this preparation.
- Mint oxidizes and turns brown quickly after chopping. Chop your mint at the last possible second before tossing the salad.
Storage
Refrigerator: 3 days — Store in an airtight container. The cabbage will lose some of its crispness and smoky aroma over time.
Reheating: Serve cold or at room temperature. Can be gently warmed in a skillet over medium heat.
Troubleshooting
Cabbage is burnt to a crisp on the outside but raw in the center.
Cause: The fire was too hot or actively flaming rather than glowing.
Fix: Move the wedges to a cooler zone of the grill and cover with a lid or foil pan to gently steam the interior without burning the outside further.
Prevention: Wait for flames to die down and coals to ash over before roasting.
Dressing tastes too sharp or acidic.
Cause: Cabbage was too cold to absorb the oil, or the vinegar is highly concentrated.
Fix: Whisk in an additional 5ml of maple syrup and a pinch of salt to balance the acidity.
Prevention: Always dress the cabbage while it is still warm to temper the raw bite of the vinegar.
Cultural Context
Cooking directly over live embers is one of humanity's oldest culinary techniques, currently experiencing a widespread revival in modern American barbecue culture. This dish transforms a humble, inexpensive storage vegetable into a complex summer side dish, bridging the gap between a classic American coleslaw and a hearty, fire-roasted centerpiece.
