Charred cabbage mixed with thinly sliced onions tossed in a vinegar based dressing creates an unusual and delicious Charred Cabbage Slaw that pairs perfectly with any protein. You’re gonna love this dish.
I’m into burning my veggies lately, so when it came time to make a coleslaw to pair with some smoked ribs, I figured I'd give it a go and combine charred veggies with a slaw. Boy was that a great decision, as it was super tasty! When people go for thirds, you know it’s good.
I made this using a large cast iron skillet on the stovetop. You could use a grill pan as well, but I like the flat surface of the skillet to give a solid char to the cabbage. When you’re ready to prepare, turn on your vent hood because it will get smoky.
Keep the core intact.
The most important part of this dish is making sure you slice the cabbage with the core intact. You can trim the end of it to get rid of the dark dirty part, but keep that core together because that is what keeps the wedges from falling apart. Slice the cabbage in half, then each half into 6 wedges. I prefer thinner slices which requires charring in batches, as I can fit 6 wedges at a time into my 12” skillet.
I highly recommend using a neutral oil. Olive oil isn’t recommended here because the heat will be high and we are basically looking to burn the cabbage. You’ll have some smoke as it is with the neutral oil.
Making the dressing is super easy. Just whisk the ingredients in a bowl. Using frozen OJ concentrate gives a sweet tart flavor that’s concentrated - hence, the name.
Next, thinly slice the red onion will contrast beautifully with the cabbage.
Once the cabbage is darkened on both sides, transfer them onto a board or baking sheet. Cut off the core which will separate all those layers.
Toss the cabbage, red onions and dressing and serve. This is good stuff and it’s healthy too. You can also add:
- Slices of clementines
- Chopped pecans
- Sliced apples
- Sunflower seeds
Or just eat it as is because it really doesn’t need anything else.
This charred cabbage slaw pairs beautifully with:
- Roasted Maple Glazed Pork Tenderloins
- Marinated Greek Pork Tenderloin
- Adobo Slow Roasted Pork
- Ultimate Oven Baked BBQ Ribs
- Oven Baked BBQ Pork Tenderloin
- Broiled Mustard Garlic Chicken Breasts
- Roasted Chicken Leg Quarters
- Grilled Rosemary Spatchcock Chicken
Try some of my other sides:
- Charred Broccoli with Italian Dressing
- Roasted Carrots with Butter and Dill
- 30 Minute Bourbon Baked Beans
- Simple Creamy Coleslaw
- Quinoa Salad with Orange Vinaigrette
- Simply Delicious Spinach and Cheese Pasta Salad
- Mexican Street Corn Salad
- Simple Vinegar Coleslaw
Life is too short for mediocre food.
Have you seen these?
Charred Cabbage SlawPRINT PIN SAVESaved!
- 2 tablespoons neutral oil
- 1 medium head of cabbage
- 1 small red onion thinly sliced (about ⅛ inch)
- 1 - 2 clementines peeled and separated
- ¼ cup pecans chopped
- ¼ cup roasted sunflower seeds
- Turn on the vent hood because the cabbage will smoke and you want to start venting air out before continuing.
- Trim just enough of the stem to remove the dark dirty part. Remove any damaged or discolored outer leaves.
- Slice the cabbage in half leaving the core attached so it doesn’t fall apart. Slice each half into six pieces leaving the core intact.
- Heat a cast iron pan over medium high heat and add 1 tablespoon oil. Place cabbage cut side down and sear until dark and charred - about 5 - 7 minutes depending on your heat. Check if blackened. Flip over and char other side. Repeat for remaining wedges.
- Remove charred cabbage and set on a baking sheet or cutting board until cool enough to handle.
- In a large bowl, whisk together the dressing ingredients.
- Slice off core from the cabbage wedges and discard. Transfer cabbage along with red onions and any of the optional add-ins into a large bowl and toss with dressing.
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