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.

Charred cabbage wedges on a baking sheet.

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:

Try some of my other sides:

Life is too short for mediocre food.

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Charred Cabbage Slaw

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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.

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Author: Natalie Gregory

Ingredients

2 tablespoons neutral oil
1 medium head of cabbage
1 small red onion thinly sliced (about ⅛ inch)

Dressing:

2 tablespoons neutral oil
3 tablespoons apple cider vinegar
2 tablespoons frozen orange concentrate
1 tablespoon honey
1 teaspoon Dijon mustard
¾ teaspoon kosher salt or to taste
½ teaspoon crushed red pepper
¼ teaspoon celery salt

Optional Add-ins:

1 - 2 clementines peeled and separated
¼ cup pecans chopped
¼ cup roasted sunflower seeds

Instructions

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.

Notes

If you would like to char the cabbage on the grill, I recommend slicing each half of the cabbage into 4 rather than 6 wedges. It's important to keep the core intact. Char each side of the wedge until nice and black. Slice off the core and cut into thinner strips and continue with recipe.

Did you make this recipe? Tag @thegeneticchef and use #thegeneticchef and tell me all about it!