How do you make a salad for winter? Grill the greens! If you don’t already have a grill plate, what are you waiting for? It’s crucial for New York City kitchens!



This is a great way to spruce up your winter cabbage. The Caesar dressing is an adaptation of my Flavors recipe, which always includes anchovy filets! I like to use mayo instead of raw eggs, and if you have acid reflux issues, like I do, you can remove the stem of the garlic before cutting it for easier digestion.



I was inspired by Chef Andrew Carmellini’s version, but didn’t want the sweet-heat that he does, so I used my own version of a Caesar dressing.



I also chose to keep the cabbage in wedges rather than cut up into pieces.



Just don’t forget to remove the cores!

Grilled Caesar Cabbage Salad
Grilled Caesar Cabbage Salad
Print Recipe Grilled Caesar Cabbage Salad
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Brunch, Grill, Salad, Winter
Servings: 4 people


Caesar Dressing

  • 1 cup mayonnaise
  • 4 oil-packed anchovy filets, chopped
  • 4 teaspoons fresh lemon juice
  • 3 garlic cloves, peeled and chopped
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste

Grilled Caesar Cabbage

  • 1 head green cabbage, quartered
  • Olive oil
  • Kosher salt and freshly ground pepper, to taste
  • 2 tablespoons freshly grated Parmesan cheese for garnish
  • ½ cup croutons, toasted for garnish


Caesar Dressing

  • Combine all of the ingredients into a blender or food processor and blend until smooth, adjust seasoning and set aside.

Grilled Cabbage

  • Heat the grill and brush the cabbage with olive oil before placing the quarters on the grill to cook. Flip once, charring each side, about 7 minutes. Transfer the cabbage to a bowl and cover with plastic wrap. Let steam until tender, about 15 minutes.
  • Remove the cores and transfer the cabbage to a platter dress with Caesar and garnish with the cheese and croutons, then serve.