Grilled Savoy Cabbage Salad with Buttermilk Dressing

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Usually we think of cabbage in fall and winter as a part of hearty soups, casseroles, and other warm comfort food.  In the south, late spring and early summer is prime time for fresh Savoy cabbage and there is no better way to start off the summer grilling season.  So when you get those chops and steaks ready, don’t forget that this salad is a showstopper along with your other grilling favorites.  Savoy and Napa are both sweeter and more tender than head cabbage.  Napa is a winter crop like green and red head cabbage.  There can also be a fall crop of Savoy.  Savoy and Napa both caramelize well and the leaves are thinner and ribs not as thick.  Either one will add great taste and nutrient density to this salad along with extra virgin olive oil, buttermilk,  yogurt, lemon zest, chives and blue or gorgonzola cheese.

For more health information on Savoy cabbage, click here.

Grilled Savoy Cabbage Salad with Buttermilk Dressing

Makes 4 servings


1 head Savoy or Napa cabbage

2 Tablespoons extra virgin olive oil

1 Tablespoon Kosher salt

2 jalapenos

1/2 c buttermilk

1/3 c plain Greek yogurt, full fat

1/4 c mayonnaise

1 teaspoon freshly grated lemon zest

2 Tablespoons lemon juice, fresh preferred

1 Tablespoon chives, finely chopped (more if desired for topping)

1/3 cup crumbled blue cheese or gorgonzola.

4 slices cooked bacon, crumbled (optional)


  1. Take off any damaged outer leaves. Cut the head of cabbage into 6 wedges. Cut in half through the stalk and then cut each half into 3 even wedges. Lay wedges on a sheet pan. Pour olive oil over wedges, then sprinkle with the Kosher salt. Leave on counter for up to 12 hours, but at least one hour. The longer the better.
  2. Preheat or prepare grill to medium-high, including an area for indirect heat (heat to one or both sides but no heat on food)
  3. For the dressing, grill jalapenos over medium-high heat until blistered and black, turning often. This takes about 5 minutes. They will begin to soften. When done, let cool slightly. Wearing disposal gloves, stem, peel, seed, and chop the peppers. Place in a medium bowl.
  4. To the peppers, add the buttermilk, yogurt, mayonnaise, lemon zest, lemon juice and 1 Tablespoon of chives. Mix well, season to taste with salt and pepper.  Chill until ready to serve.
  5. When the grill is ready, place the cabbage wedges over medium-high heat, turning several times until charred on the edges as desired. Move to indirect heat to finish cooking.  Wedges should be crisp-tender in 15 – 20 minutes.
  6. Pour dressing over each wedge and sprinkle with crumbled cheese. Add more chives and the bacon if desired.

 Adapted from