- 1 medium head green cabbage
- Up to 3 tablespoons plus 2 teaspoons olive oil, divided
- 1/4 cup plain reduced or low fat kefir*
- 2 tablespoons finely chopped fresh herbs, such as chives or parsley
- 1/4 teaspoon salt, plus more for sprinkling
- 2 teaspoons orange zest
Remove outer leaves from cabbage and cut in half, making sure that core stays intact. Cut each half into 6-8 pieces, keeping a portion of the core on each wedge – the core will help hold the wedges together as they cook. Drizzle cabbage with 2 tablespoons oil and gently rub to coat completely, adding another tablespoon of oil if needed.
Heat cast iron pan or grill to medium-high. While pan is heating, prepare dressing by whisking kefir with 2 teaspoons oil, chopped fresh herbs, and 1/4 teaspoon salt.
Once pan is hot, sear or grill cabbage wedges until lightly charred on the outside and beginning to soften, about 3-4 minutes per side. Turn down temperature if cabbage chars before softening. The cabbage might come apart a little —- don’t worry if it does— , the broken off pieces are also delicious.
Remove cabbage wedges and pieces from heat when finished and serve warm or at room temperature drizzled with kefir dressing and garnished with orange zest and a sprinkle of salt.
*Kefir is a fermented dairy product that is similar to yogurt, but is thinner and is made with yeast in addition to bacteria.