Red cabbage wedges charred over direct heat, then dressed with caraway, red wine vinegar, and honey. The char adds smokiness while the dressing balances sweet and sour.
smokeandsoil.com/recipes/charred-red-cabbage-with-caraway
by L Field
Prep
10 min
Cook
12 min
Total
22 min
Serves
4
Level
Medium
Method
BBQ
Ingredients
Red cabbage is a vegetable that thrives over fire, especially when treated with a bit of respect and patience. By cutting through the root, the leaves stay intact, allowing the outer layers to char and crisp beautifully over direct heat while the inner leaves soften and develop a natural sweetness. This contrast in texture makes it a versatile side that holds its own alongside richer, smoky proteins.
Caraway seeds add a subtle earthiness that complements the cabbage’s natural sharpness, while a simple dressing of vinegar and honey balances the dish with a touch of acidity and sweetness. Cooking over a combination of direct and indirect heat lets you control the char without overcooking, preserving the vegetable’s integrity and flavour.
This recipe embodies the Smoke & Soil ethos: straightforward, clean cooking with seasonal ingredients, using the BBQ as a tool to enhance rather than mask. It’s a reminder that fire can elevate simple vegetables into something thoughtful and satisfying, no fuss required.
Ingredients
Health Notes
This is a vegetable-led dish and a naturally lower-calorie option. Grilling with minimal oil preserves the vegetables' nutritional value while adding flavour through caramelisation and char. High in fibre and micronutrients.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
180
kcal
6g
protein
15g
carbs
10g
fat
Values are estimates and vary with portion size and preparation.
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Prepare the Cabbage and Fuel
Core the red cabbage and cut it into 4 thick ‘steaks’ or wedges, ensuring a portion of the core remains in each piece to hold the leaves together during cooking. Brush all sides of the wedges with 2 tbsp of olive oil and season generously with sea salt and freshly ground black pepper. Meanwhile, light a full chimney of Weber briquettes. Once fully ashed over, distribute them evenly across one half of the charcoal grate to establish a high-heat direct zone.
The Char
Place the cabbage wedges directly over the high-heat briquettes. Cook for 4-5 minutes per side. The goal is to achieve a deep, dark char—not just browning—on the cut surfaces. Use large tongs to turn the wedges carefully. The leaves may blacken and crisp at the edges; this is the desired effect.
Finish and Soften
Once a satisfactory char is achieved on the main cut faces, move the wedges to the indirect heat zone (the side without briquettes). Close the lid, ensuring the top vent is open and positioned over the cabbage to draw the heat across. Allow the cabbage to cook indirectly for a further 8-10 minutes. This phase softens the interior structure without further charring the exterior. The internal leaves should be tender-crisp.
Dress and Serve
While the cabbage finishes, prepare the dressing. In the small mixing bowl, whisk together the remaining 1 tbsp of olive oil, the red wine vinegar, runny honey, and caraway seeds. Taste and adjust seasoning. Remove the cabbage from the grill and place it on a serving platter. Drizzle the caraway dressing generously over the warm, charred wedges. Serve immediately.
Dress and Serve
While the cabbage finishes, prepare the dressing. In the small mixing bowl, whisk together the remaining 1 tbsp of olive oil, the red wine vinegar, runny honey, and caraway seeds. Taste and adjust seasoning. Remove the cabbage from the grill and place it on a serving platter. Drizzle the caraway dressing generously over the warm, charred wedges. Serve immediately.
Health Notes
This is a vegetable-led dish and a naturally lower-calorie option. Grilling with minimal oil preserves the vegetables' nutritional value while adding flavour through caramelisation and char. High in fibre and micronutrients.
Per serving (estimate)
180
kcal
6g
protein
15g
carbs
10g
fat
A chef's knife is the cornerstone of any BBQ or kitchen setup, especially when working with fresh, seasonal ingredients as Smoke & Soil champions. Its versatility means it handles everything from chopping vegetables to slicing meat with precision. A sharp blade is essential not only for efficiency but for safety: a blunt knife requires more force, increasing the risk of slips and accidents. Investing time in mastering your knife skills pays dividends in prep speed and consistency, allowing you to focus on the cooking and flavours rather than struggling with poor cuts. At Smoke & Soil, we believe in clean, whole-food cooking over fire. A quality chef's knife fits perfectly into this ethos by enabling you to work with integrity and respect for your ingredients. When you can slice through produce and protein cleanly, you preserve texture and flavour. The right knife also encourages mindful cooking: taking the time to prep properly means better results on the BBQ and a more enjoyable experience overall. Practical use advice is simple but crucial. Always pinch the blade where it meets the handle for maximum control and comfort. Use a rocking motion with the tip of the blade as a pivot rather than lifting the knife fully off the board between cuts. This technique improves speed and reduces strain. Avoid shortcuts like throwing the knife in the dishwasher or neglecting sharpening. Regular honing and occasional sharpening keep the blade in top condition, making your work safer and more enjoyable every time you cook.
Written by
L Field
