Savory Cabbage, as seen on Mary Makes It Easy, Season 1.
Recipe courtesy of Mary Berg

Charred Cabbage with Blue Cheese and Spicy Pecans

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings as a main; 8 servings as a side
Serve this as a main or a tasty side dish! Made with grilled cabbage, toasted spicy pecans and a creamy blue cheese dressing, you'll love how simple this dish is to make.

Ingredients

Cabbage:

Pecans:

Dressing:

Directions

Special equipment:
a grill
  1. For the cabbage: Preheat your grill to medium high.
  2. Place the cabbage wedges on a rimmed baking sheet and drizzle each side of the wedges with the oil. Sprinkle with the cumin and season with the salt and pepper. Place the cabbage onto the grill and cook until softened and well charred, flipping halfway through or as needed, 10 to 15 minutes total.
  3. For the pecans: Line a square baking pan or round cake pan with aluminum foil with the dull side up and grease lightly with nonstick cooking spray. Set aside.
  4. Place the pecans in a large nonstick skillet over medium heat. Sprinkle over the smoked paprika and cayenne and pour on the maple syrup. Cook, stirring frequently, until the syrup has reduced slightly, 4 to 5 minutes.
  5. Transfer the nuts to the prepared baking pan and season with the salt. Place the pan on the upper rack of your grill, cover and grill for 5 minutes. Set aside to cool and harden. Meanwhile, prepare the dressing.
  6. For the dressing: Whisk together the buttermilk, mayonnaise, sour cream, chives, dill, parsley, and onion powder in a large bowl. Stir in the crumbled blue cheese and season to taste with salt and lots of pepper.
  7. Roughly chop or break apart the cooled pecans. Serve the charred cabbage topped with the dressing and nuts and a scattering of extra blue cheese and herbs.

Cook’s Note

For a smokier flavor, substitute pecans with walnuts.