Best for: A humble wedge that turns into the side everyone talks about.
A whole cabbage quartered through the core grills into something far greater than the sum of its parts: charred outer leaves, a sweet tender center, and dill butter pooling into every layer. It is the kind of side a Russian table does brilliantly — one vegetable, treated with respect.
Grill: Two-zone medium heat; 400°F. Equipment: Grill, tongs, pastry brush, foil.
Ingredients
Rest: 3 minutes. Total: 31 minutes.
Cabbage
- 1 small green cabbage, about 2 lb, cut into 6 wedges through the core
- 2 tablespoons neutral oil
- 1 teaspoon fine table salt
- 1/2 teaspoon black pepper
Dill butter
- 4 tablespoons butter, melted
- 2 tablespoons chopped fresh dill
- 1 garlic clove, grated
- 1 teaspoon lemon juice
- Flaky salt, to finish
Directions
Brush the cabbage wedges all over with oil and season with the salt and pepper, keeping the core intact so the wedges hold together.
Heat a two-zone grill to 400°F.
Grill the wedges cut-side down over direct heat for 5 to 6 minutes per cut side, until deeply charred at the edges.
Move the wedges to indirect heat, cover loosely with foil if they are coloring fast, and cook 6 to 8 minutes more, until the cores are just tender when pierced.
Stir the butter, dill, garlic, and lemon juice.
Rest the cabbage for 3 minutes, spoon the dill butter over the wedges so it pools into the layers, and finish with flaky salt.
Grilling tip: Keep the core on every wedge — it is the handle that holds the leaves together on the grill.
