It’s damn near shameful the amount of cabbage we’re been getting in our CSA this year.
Those beautiful, bounteous, and ever expanding orbs are consistently showing up in my farm share on a weekly basis. Normally I’d be overjoyed to see some smiling greens on the regular, but cabbage and I aren’t really the best of friends. In fact, it’s my least favorite cruciferous vegetable, way behind broccoli, cauliflower and brussels sprouts.
Despite it’s healthy glow and notable nutritional panel, cabbage and I merely tolerate one another…until now that is.
Mainly because I decided to grill that sucker and smother it in bacon and blue cheese.
Basically, I took the super simple and classic wedge salad and elevated it a notch. Not because I’m fancy, just because I have a fridge full of cabbage, and I hate to waste food. Also, I’ve already given my mother-in-law two full heads and I can’t seem to pawn the rest off on anyone else.
Truly though, this unique twist makes this salad extra tasty, super crispy, and puts a significant dent in my cabbage hoard. If you’re a fan of the wedge salad, and you better believe I am, then you’re gonna love this version.
- 1 medium Cabbage, cut into quarters and core removed
- 4 Hard-boiled Eggs, cut in half (1 per salad)*
- 8 slices of cooked Bacon, crumbled (2 slices per salad)**
- 4 Tbsp. Blue Cheese crumbles (1 Tbsp. per salad)
- Handful of Cherry Tomatoes, halved (a few per salad)
- 2 Green Onions, diced (1/2 green onion per salad)
- Blue Cheese dressing, to taste
- Cut the cabbage into quarters and remove the woody core.
- Turn on grill. While the grill is heating up, hard-boil your eggs and cook your bacon. See notes on how to hard-boil eggs and cook bacon below.
- Place the cabbage flat side down on a hot grill with the lid closed. Cook for five minutes and then flip to the other flat side and cook another five minutes with the lid closed. There should be dark brown grill marks on both sides.
- Move cabbage to top rack of grill, round side down, and cook another 12 to 15 minutes until the cabbage is slightly soft on the outside.
- Remove from grill. Top grilled cabbage quarters with hard-boiled eggs, crumbled cooked bacon, blue cheese crumbles, cherry tomatoes and green onions. Top with blue cheese dressing.
- *To hard-boil eggs, place four eggs in a medium saucepan. Bring to a soft, gentle boil and cook for an additional eight minutes. Remove from heat and add cold water and ice until cooled down.
- **To cook bacon, lay flat on a skillet in strips and cook over medium heat, flipping bacon until completely cooked through on both sides. I prefer crispy bacon for this recipe. Cool on a plate lined with paper towels. Break into crumbles.
- I generally cook my eggs and bacon ahead of time so it's all ready to go.
What’s your take on cabbage?