The word that pops out at me in this dish is Butts. Reminiscent of pork butts, little butts, big butts, short butts and tall butts. Whatever you’re into, the mere fact of grilling cabbage butts and adding them to your favorite wicked healthy slaw as a BBQ side adds next level, sexy. A dimension of flavor we have yet to find at any restaurant. Once you try this, it’ll be hard to go back to the ole fat swimming raw slaws!
Throw in some of these new ingredients like Pok Pok Som, and you’ve got yourself an easy winner.
Just remember to tell em Wicked Healthy showed you the new smack down on the grilled butt technique, there’s more where that came from too. This is only part of the Wicked Healthy BBQ Take Over.
Wicked Healthy BBQ Takeover: we are excited to team up with Whole Foods Market … check out Part One of the series below!
The recipe for this Grilled Cabbage, featured in the video, is below. To get more of the recipes featured in the video, check out our other BBQ Takeover recipes:
SERVES | 2-4
TIME | 30 minutes
1 medium cabbage, whole head, cut into wedges
1/2 cup Pok Pok Som Chinese Celery Drinking Vinegar (substitution shown below)
1 C vegan mayo (Just Mayo or Vegenaise)
1/2 C mint leaves, fresh, chiffonade cut – lightly packed
1/2 C cilantro, fresh, roughly chopped stems included
2 T oil, canola
1 t salt
1 t black pepper (or Sichuan, if you have it)
1. Prep the cabbage heads by cutting into 8 wedges (cut in half then each half into into fourths). If you keep the stem intact, it will hold the wedges together much better on the grill. Assemble the wedges onto sheet pan.
2. Take half of the cabbage wedges and brush lightly with oil on each side to grill. Save the other half as raw for contrast. On a hot grill, grill the wedges that are oiled, until slightly burnt on each side. Approximately 3-5 minutes on each side depending on the heat of the grill. We’re looking for the burnt edges here this is what will give the additional flavor and increase flavonoids. After cabbage is grilled, allow to cool for several minutes give em a quick karate chop-chop, then add large bowl with the chopped raw cabbage.
3. In a separate bowl, add mayo and Som vinegar and whisk together to make dressing. Add the dressing and remaining ingredients to cut cabbages and massage lovingly to coat throughout.
4. This can be made as far ahead of time as a few hours before, just make sure to mix well before serving. For some sexy additions and optional add ins see below.
Add one shredded carrot and eight kale leaves shredded for more color and contrast.
Add a sprinkle of sesame seeds and a teaspoon of sesame oil to finish it off.
Add fresh herbs like cilantro and basil chiffonade to go that extra mile.
cc: Items used – all specialty products used in recipes are available online or at most Whole Foods Markets
Thai Celery Drinking vinegar http://pokpoksom.com/ You may substitute, however, keep in mind it will be slightly different to the recipe we have shown and this is amazing stuff. To substitute, in small bowl mix 1 cup of rice vinegar, 1/4 cup Organic sugar, 1 tsp celery salt
Just Mayo https://www.hamptoncreek.com/just-mayo or
Follow Your Heart http://followyourheart.com/vegenaise-eggless-mayonnaise-old/
Video Production in Collaboration with Whole Foods Market