Grilled Artisan Cabbage Steaks

Grilled Artisan cabbage steaks

Smoky, caramelized Artisan Dew Drop Cabbage meets cool, creamy lemon‑herb yogurt and a bright pistachio gremolata for a dish that’s as beautiful as it is flavorful. Grilling brings out the natural sweetness of Tanimura & Antle’s Artisan Dew Drop Cabbage, while fresh citrus and herbs add balance and vibrancy. Perfect as a standout side dish or a light, vegetable‑forward main for warm‑weather meals and backyard gatherings.

Ingredients:

For the Grilled Cabbage Steaks:

2–3 heads Tanimura & Antle® Artisan Dew Drop Cabbage, halved lengthwise into thick steaks
2 tablespoons olive oil
Kosher salt and freshly cracked black pepper, to taste
Optional: drizzle of honey or a sprinkle of smoked paprika (for added color and depth)

For the Lemon Herb Yogurt Sauce:

¾ cup plain Greek yogurt
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 small garlic clove, grated or finely minced
Kosher salt and freshly cracked black pepper, to taste

For the Pistachio Gremolata:

¼ cup toasted pistachios, finely chopped
1 tablespoon fresh parsley, minced
1 teaspoon lemon zest
1 small shallot, minced (optional)
Pinch of salt
Optional: drizzle of olive oil to lightly bind

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4 Servings

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15 min Prep

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10 min Cook

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25 min Total

Instructions:

Step 1: Prepare the Cabbage Steaks

Slice each head of Tanimura & Antle® Artisan Dew Drop Cabbage lengthwise through the core to create thick, intact halves or “steaks” that will hold together on the grill.

Step 2: Season the Cabbage

Brush all sides of the cabbage steaks with olive oil and season generously with salt and freshly cracked black pepper. If desired, add a light drizzle of honey or a sprinkle of smoked paprika for added color and depth.

Step 3: Grill the Cabbage Steaks

Preheat a grill or grill pan to medium‑high heat. Place cabbage steaks cut‑side down and grill for 4–5 minutes per side, until nicely charred and tender but still holding their shape. Transfer to a platter and let rest.

Step 4: Make the Lemon Herb Yogurt Sauce

In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, lemon zest, garlic, salt, and pepper until smooth and creamy. Taste and adjust seasoning—the sauce should be bright, tangy, and well balanced.

Step 5: Prepare the Pistachio Gremolata

In a separate bowl, combine the toasted pistachios, parsley, lemon zest, shallot (if using), and a pinch of salt. Add a light drizzle of olive oil and gently stir to combine.

Step 6: Assermble the Dish

Spread a generous layer of lemon herb yogurt onto a serving platter or individual plates. Arrange the warm grilled cabbage steaks on top.

Step 7: Finish and Serve

Spoon the pistachio gremolata over the cabbage steaks and finish with an extra touch of lemon zest and a drizzle of olive oil. Garnish with fresh herbs or lemon halves if desired, and serve warm.