Cabbage Wedges with Warm Pancetta Vinaigrette

Revu par Rédacteurs de recettes du Royaume-UniRédigé par Rédacteurs de recettes du Royaume-UniPublié à l'origine 28 janv. 2026

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This vibrant cabbage dish offers a sophisticated twist on traditional barbecue greens, transforming a humble vegetable into a smoky, charred centrepiece. By grilling the wedges over a direct flame, the edges become crisp and caramelised while the interior remains tender, providing an excelente contrast in textures. This dairy-free side dish is a fantastic alternative to coleslaw, offering a more refined way to enjoy seasonal brassicas during the warmer months.

The warm pancetta vinaigrette adds a rich, salty depth that cuts through the natural sweetness of the scorched cabbage. It is a highly versatile recipe that pairs beautifully with grilled meats or can be served as a substantial warm salad for a light lunch. For the best results, ensure you leave the core intact so the wedges hold their shape perfectly on the grill.

Ingredients for Cabbage Wedges with Warm Pancetta Vinaigrette

1 small head red or green cabbage (900g or less)
5 tablespoons good-quality olive oil
110g thickly sliced pancetta, chopped
3 tablespoons sherry vinegar or white wine vinegar
Sel et poivre

How to make Cabbage Wedges with Warm Pancetta Vinaigrette

Start the coals or heat a gas grill for medium direct cooking. Make sure the grates are clean.

Discard any discolored outer leaves from the cabbage, cut it into 8 wedges, then trim the stem a bit but leave enough on to keep the wedges together. Brush the cabbage on all sides with 2 tablespoons of the oil.

Put the cabbage on the grill directly over the fire, cut side down. Close the lid and cook until the bottom browns, about 5 minutes; turn and cook the other side. Transfer to a platter.

While the cabbage is grilling, put the pancetta in a small skillet over medium heat. Cook, stirring occasionally, until it renders its fat and the meat crisps, about 5 minutes. Remove from the heat, add the vinegar and remaining 45ml oil, and whisk to combine; taste and add some salt and pepper. (You can make the vinaigrette up to a day ahead; refrigerate and gently reheat it before using.) Pour the hot dressing over the cabbage wedges and serve.

Cabbage Wedges with Warm Bacon-Cumin Vinaigrette: The classic combination: Substitute diced thick-sliced or slab bacon for the pancetta and add 1 teaspoon cumin seeds along with the vinegar.

Cabbage Wedges with Apple Cider–Caraway Vinaigrette: Lose the meat: For the vinaigrette, whisk together 120ml good-quality olive oil, 3 tablespoons cider vinegar, 1 teaspoon caraway seeds, and salt and pepper to taste. No need to heat it up.

Ketchup and Soy–Glazed Cabbage Wedges: Sweet and salty: Omit the vinaigrette. Instead of olive oil, brush the cabbage with a mixture of 1 tablespoon each good-quality vegetable oil and sesame oil. Combine 2 tablespoons each ketchup and soy sauce and 1 tablespoon each rice vinegar and minced fresh ginger and whisk until combined. Just before taking the cabbage off the grill, brush the glaze on top, close the lid, and cook for a minute; turn and repeat with the other side.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.