Smoky, caramelized cabbage wedges with crisp, golden edges and a tender center—finished with a creamy, tangy, slightly spicy garlic sauce and crunchy peanuts. It’s a quick, restaurant-style side that also works beautifully as a light meal.

Why You’ll Love This Recipe

• Big flavor with minimal ingredients
• Smoky, buttery char with a melt-in-your-mouth center
• Creamy garlic sauce brings tang, heat, and richness
• Ready fast and great for weeknights
• Naturally vegetarian and easy to adapt for a vegan version
• Versatile: serve as a side, in bowls, or tucked into wraps

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the charred cabbage
1 pointed cabbage (about 900 g to 1.1 kg)
4 tablespoons olive oil
2 tablespoons butter
1 teaspoon smoked paprika (or 1/2 to 1 teaspoon chili flakes, to taste)
1 teaspoon fine salt (plus more to taste)
1 to 2 teaspoons vinegar, for drizzling (apple cider or white wine vinegar work well)

For the creamy spicy garlic sauce
4 tablespoons mayonnaise
4 tablespoons Greek yogurt
1 tablespoon sriracha sauce (more or less to taste)
2 to 3 garlic cloves, minced or finely grated
1 teaspoon lemon juice
1/4 teaspoon smoked paprika (plus more to taste)
1/4 teaspoon fine salt (plus more to taste)
2 tablespoons finely chopped fresh parsley (plus more for garnish)

For serving
3 tablespoons roasted peanuts, roughly chopped
1/2 cup pickled red cabbage or pickled onions

Directions

1. Prep the cabbage
   Remove any tough or damaged outer leaves. Cut the cabbage into 4 wedges through the core, keeping the core intact so the wedges stay together.
2. Start charring
   Heat a large skillet or grill pan over medium-high heat. Add 2 tablespoons olive oil. Place 2 cabbage wedges cut-side down and cook for 2 minutes.
3. Add butter and deepen the char
   Add 1 tablespoon butter to the pan. Cook 2 more minutes, pressing gently with a spatula for even contact, until the cut side is deeply golden and charred in spots.
4. Flip and repeat
   Flip the wedges and cook the other cut side the same way (about 3–4 minutes total, adding a little more oil if the pan looks dry). Transfer to a plate and repeat with the remaining wedges using the remaining oil and butter.
5. Season and finish in the pan
   Sprinkle the wedges with smoked paprika and salt. Drizzle with 1 to 2 teaspoons vinegar. Return wedges to the pan for 2–3 minutes, flipping once, to help the seasoning cling and the flavor develop.
6. Make the sauce
   In a bowl, stir together mayonnaise, Greek yogurt, sriracha, garlic, lemon juice, smoked paprika, salt, and chopped parsley until smooth. Taste and adjust heat, salt, and lemon as desired.
7. Serve
   Spread some sauce on a platter. Arrange the charred cabbage wedges on top. Add pickled red cabbage or onions, drizzle with extra sauce, and finish with chopped roasted peanuts and a little extra parsley.

Servings and timing

Servings: 4 (about 1 cabbage wedge per person)

Timing
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes

Variations

• Vegan version: use vegan butter, vegan mayonnaise, and a dairy-free plain yogurt (or a thick cashew yogurt).
• Extra spicy: add more sriracha, or stir a pinch of cayenne into the sauce and a pinch into the cabbage seasoning.
• Cheesy finish: sprinkle crumbled feta or grated hard cheese over the hot cabbage right before serving.
• Different crunch: swap peanuts for toasted sesame seeds, crushed almonds, or walnuts.
• Bowl-style meal: serve over quinoa, rice, or couscous and add chickpeas or tofu for a more filling plate.

Storage/Reheating

• Store leftover cabbage in an airtight container in the fridge for up to 3 days.
• Store the sauce separately in a sealed container for up to 5 days.

Reheating

• Skillet method (best): warm cabbage in a lightly oiled skillet over medium heat for 3–5 minutes, flipping once, until hot and edges re-crisp.
• Oven method: heat at 200°C for about 8–10 minutes.
• Add sauce only after reheating so it stays creamy and fresh.

FAQs

Can I use green cabbage instead of pointed cabbage?

Yes. Green cabbage works well, but it’s usually denser, so it may need a couple of extra minutes per side to get tender while still developing a deep char.

How do I keep the cabbage wedges from falling apart?

Cut through the core and leave it attached. The core acts like a natural handle that keeps the wedge intact during charring and flipping.

What pan works best for charring?

A cast-iron skillet or grill pan gives the deepest char and smoky flavor because it holds heat well and creates strong contact with the cabbage.

Do I need to pre-cook the cabbage?

No. The wedges soften as they char. Keeping the heat at medium-high and giving each side enough time will cook the cabbage through.

What vinegar should I use?

Apple cider vinegar and white wine vinegar are great choices. Use a small drizzle—just enough to brighten and balance the richness.

Can I make the sauce ahead of time?

Yes. Make it up to 5 days ahead and keep it refrigerated in a sealed container. Stir before using.

How spicy is the sauce?

With 1 tablespoon sriracha, it’s medium heat for most people. Reduce to 1–2 teaspoons for mild, or increase for more kick.

What can I use instead of Greek yogurt?

You can use plain thick yogurt, labneh, or a dairy-free plain yogurt for a vegan option. Aim for something thick so the sauce clings.

Are roasted peanuts necessary?

They’re optional, but they add great crunch. If avoiding peanuts, use toasted sesame seeds or chopped almonds instead.

How do I serve this as a full meal?

Pile the cabbage over rice or quinoa, add chickpeas or tofu, and top with extra pickles and sauce for a hearty, satisfying bowl.

Conclusion

Charred cabbage is proof that a simple vegetable can turn into something truly special. With smoky, caramelized edges, a tender center, and a creamy spicy garlic sauce, this dish delivers bold flavor and satisfying texture in under half an hour—perfect as a standout side or an easy light meal.

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