Grilled Caesar Cabbage

Your favorite Caesar salad meets the grill

The grilled Caesar cabbage at Leuca, Andrew Carmellini's newest restaurant in Brooklyn, might just be our favorite thing on the menu. This side dish features grilled green cabbage tossed in a briny anchovy dressing, packed with garlic and Calabrian chile paste. Topped with grated cheese and bread crumbs, we promise you won't find a more satisfying plate of cabbage.

This is the perfect winter vegetable dish, but the concept can be used year-round. Feel free to toss any grilled vegetables with this dressing, like zucchini or eggplant.

To learn more, read "Side Effects."

Recipe adapted from Andrew Carmellini, Leuca, New York, NY

Grilled Caesar Cabbage
4.8 from 51 ratings
Green cabbage is grilled to perfection before getting tossed in a garlicky Caesar dressing that we can't get enough of.
Prep Time
15
minutes
Cook Time
30
minutes
Servings
4
servings
Total time: 45 minutes
Ingredients
  • 1 head green cabbage, quartered
  • Kosher salt and freshly ground black pepper, to taste
  • ¼ cup olive oil
  • 2 tablespoons fresh-squeezed orange juice
  • 1 tablespoon minced golden raisins
  • 2 teaspoons minced anchovy fillets, plus 1 fillet for garnish
  • 2 teaspoons minced capers
  • 1 teaspoon minced fresh garlic
  • 1 teaspoon orange zest
  • 1 teaspoon Calabrian chile paste
  • 2 tablespoons freshly grated Grana Padano cheese, for garnish
  • 2 tablespoons bread crumbs, toasted, for garnish
Directions
  1. Light a grill. Season the cabbage with salt and pepper. Place the cabbage quarters on the grill and cook, flipping once, until well charred, 7 minutes per side. Transfer the cabbage to a bowl and cover with plastic wrap. Let steam until tender, 15 minutes.
  2. Meanwhile, in a small bowl, whisk together the olive oil, orange juice, raisins, minced anchovies, capers, garlic, orange zest and chile paste. Season with salt.
  3. Remove the core and cut the cabbage into 1-inch pieces, then toss with the dressing. Transfer the cabbage to a platter and garnish with the remaining anchovy fillet, grated cheese and breadcrumbs, then serve.
Nutrition
Calories per Serving 231
Total Fat 15.5 g
Saturated Fat 2.8 g
Trans Fat 0.0 g
Cholesterol 5.7 mg
Total Carbohydrates 20.0 g
Dietary Fiber 6.5 g
Total Sugars 9.9 g
Sodium 645.3 mg
Protein 6.3 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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