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Grilled Cabbage with Buttermilk-Dill Sauce & Walnut Parmesan Crumble

Grilled Cabbage with Buttermilk-Dill Sauce & Walnut Parmesan Crumble

Prep Time: 25 minutes    Cook Time: 30 minutes    Serves: 4

Another banger from Andrea Bemis @ Dishing up the Dirt

Buttermilk-Dill Sauce

  • 1/2 cup buttermilk

  • 1/4 cup whole milk Greek yogurt

  • 3/4 teaspoon dijon mustartd

  • 2 Tablespoons apple cider vinegar

  • 1/4 cup finely minced dill

  • 2 scallions, minced

  • 1 clove of garlic, grated

Walnut-Parmesan Crumbled

  • 3/4 cup roasted walnuts (you can quickly pan roast them on the stovetop)

  • 1/2 cup freshly grated parmesan

  • 2 Tablespoon chopped dill

  • 1 teaspoon freshly grated lemon zest

  • pinch of salt

Grilled Cabbage

  • 1 medium-size cabbage, sliced crosswise into 1-inch thick rounds

  • 2 Tablespoons melted ghee or olive oil

  • salt and pepper

Preparation

  1. Preheat an outdoor grill to medium-high heat and make sure the grates are well oiled.

  2. Prepare the dressing by whisking together all the ingredients until well incorporated. Taste for seasonings and adjust if needed.

  3. Prepare the crumble by combining all the ingredients in a food processor and pulsing until a coarse crumble forms. Taste and add more salt if needed.

  4. Drizzle the cabbage slices with the melted ghee. Carefully transfer the cabbages to the grill and grill for 6-8 minutes on one side. Flip and grill for 4-6 minutes on the other side. Carefully remove to a baking sheet.

  5. Serve the cabbage with the dressing and crumble.

Notes

To prepare this using an oven instead of a grill, cook the cabbages in a 425 degree oven for 40 minutes.

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