Recipe courtesy of Food Network Kitchen

Grilled Cabbage Steaks with Creamy Chipotle Dressing

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  • Level: Easy
  • Total: 25 min
  • Active: 20 min
  • Yield: 4 servings
This isn’t your grandma’s wedge salad! We’ve updated it by charring cabbage wedges, then drizzling them with a tangy chipotle dressing and topping it all off with sweet quickled (quick-pickled) red onions, fresh summer corn and salty Cotija for a new twist on a classic!



  1. Prepare a grill or cast-iron grill pan for medium-high heat. Clean and oil the grill grates.
  2. Cut the green and red cabbage halves into 6 wedges each, about 1 inch thick, leaving the core intact. Add the cabbage wedges to a baking sheet, brush on both sides with the olive oil and season with 1 teaspoon salt and a few grinds of pepper. Grill the cabbage until charred and slightly softened, about 5 minutes per side. Transfer back to the baking sheet and allow to cool slightly.  
  3. Combine the vinegar, sugar, black peppercorns, coriander seeds, mustard seeds, 2 teaspoons salt and 1/2 cup water in a small saucepan. Bring to a simmer over high heat and cook until the sugar dissolves, about 1 minute. Add the onions to a small heatproof bowl and pour the vinegar mixture over the onions. Set aside until ready to use.  
  4. Whisk together the yogurt, lime juice, chipotle in adobo sauce, honey and 1/2 teaspoon salt in a small bowl until combined.  
  5. Shingle the cabbage wedges on a serving platter, alternating between the green and red. Drizzle generously with the chipotle dressing and top with the tomatoes, corn, black beans, pickled onions, Cotija and cilantro.