Grilled Purple Cabbage with Yoghurt Dill Sauce
When I serve barbecue, the question always come up about what vegetable side dishes to make. Besides my regular sides like coleslaw and beans, I like to serve some charred pickled cabbage topped with a Greek-inspired yoghurt dill sauce. The sweet-sour acidic cabbage with the slightly bitter char pairs perfectly with the cool yoghurt dill flavors of the sauce.
This side dish can hold its own as a main course and it perfectly complements smoked meats especially pulled pork and beef brisket. You can do it with regular cabbage, but I find purple cabbage makes for a very attractive contrast of colors with the white yoghurt sauce. So the next time you want to serve a creative veggie side dish, try my grilled pickled purple cabbage with yoghurt dill sauce.
- Total Time: 30 mins
- Yield: 6 1x
Ingredients
- 1 medium purple cabbage, cut into 6 segments
- 2 tablespoons vegetable oil
Pickling brine
- 1 cup water
- 3/4 cup cider vinegar
- 1/4 cup sugar
- 2 cloves garlic chopped
- 1/2 teaspoon red chili flakes
- 1 tablespoon SYD rub or 3/4 tablespoon salt
Yogurt Dill Sauce
- 1 cup Greek yogurt
- 1 small seedless hothouse cucumber, unpeeled, halved lengthwise, seeded, grated
- 1 teaspoon salt
- 1 tablespoon fresh lemon juice
- 2 tablespoons minced fresh dill
- 1 garlic clove, minced
Instructions
- Boil 1 cup water and add the rest of the pickling brine ingredients. Stir until dissolved and turn off heat.
- Pour hot liquid over 6 segments of purple cabbage in a bowl. Let sit at least 30 minutes. Remove and drain.
- Brush a little vegetable oil on each segment and grill on hot grill until you get a little char.
- Place on a serving plate and spoon the yoghurt dill sauce on top. Garnish with fresh dill
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Salad
- Cuisine: American