Recipe for: Grilled young cabbage pastries with yogurt-dill dip - photo 1
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Recipe for: Grilled young cabbage pastries with yogurt-dill dip

Spicy May Day Additions Plant-based cuisine 40 min Easy 0 views ~6.86 PLN * - (0)
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Description

A light, summery suggestion for a May Day grill: thick slices of young cabbage quickly grilled to a golden brown with a delicate, slightly tangy dip made from natural yogurt and fresh dill. The dish is fit — low in calories, rich in fiber and vitamins, while also having a pleasant texture: crispy edges, soft center, and creamy dip. Perfect as a side for grilled dishes (poultry, fish), a standalone appetizer for a picnic, or a light dinner. Topping with toasted nuts adds contrast and nutritional value.

Ingredients Used

Ingredients (9)

Servings:
4
  • Young cabbage 1200 g
  • Natural yogurt 200 g
  • Dill 30 g
  • Garlic 2 clove (~10 g)
  • Rapeseed oil 15 g
  • Lemon 0.6 pcs (~50 g)
  • 🌿 Spices
  • Salt 0.1 pinch (~3 g)
  • Black pepper 2 pinch (~1 g)
  • ✨ Optional
  • Walnuts 30 g
💰 Estimated dish cost: ~6.86 PLN (1.72 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparing the cabbage

1

Remove the outer wilted leaves from the cabbage. Place the head on a cutting board, cut it vertically through the middle, and then slice each half into pieces about 2 cm thick (thick slices maintain their structure when grilling). When cutting out the core, use a sharp knife to remove a piece of the tougher center so that the slices hold together but do not have a hard 'core'.

Ingredients: young cabbage
Use a large, sharp knife and a stable cutting board. If the slices crumble, cut them a bit thinner (1.5 cm). Try to cut evenly so that the grilling time is the same for each slice.

Marinade and greasing

2

In a small bowl, combine canola oil, garlic pressed through a garlic press (or finely chopped), 1 pinch of salt, 1 pinch of pepper, and the juice of half a lemon (about 25 g of juice). Mix with a fork until the ingredients are combined. Using a kitchen brush, coat each side of the cabbage slice with a thin layer of marinade — do not drown it, it should be a thin coating.

Ingredients: Rapeseed oil, Garlic, Salt, Black pepper, Lemon
Use a ceramic bowl and a silicone brush to evenly grease. Do not apply too much oil, as the cabbage will become soft instead of nicely browning.

Grilling

3

Preheat the grill (or grill pan) to medium-high heat — the grate should be hot (about 200–220°C). Place the cabbage slices directly on the grate. Grill the first side for 4–5 minutes, until clear grill marks appear and the edges are slightly browned. Gently flip with a spatula and grill the second side for another 4–5 minutes. The slices are ready when the center is soft when pressed with a fork, but still holds its shape.

Ingredients: young cabbage
Use a wide spatula or tongs to turn. If you have a grill pan, heat it well before placing the cabbage and optionally lightly grease it with additional oil. Do not move the slices too often — let a nice crust form.

Preparation of the dip

4

In a medium bowl, add natural yogurt. Finely chop the dill and add it to the yogurt (use the whole bunch, about 30 g). Add the pressed garlic (use the remaining amount if you want it stronger), 1-2 g of lemon juice (the remainder), 1 pinch of salt, and 1 pinch of pepper. Mix with a spoon until the dip is smooth and uniform. Taste and adjust seasoning with salt or lemon juice if needed.

Ingredients: Natural yogurt, dill, Garlic, Salt, Black pepper, Lemon
Use a sharp knife and a cutting board to chop the dill. Stir with a tablespoon or a small whisk, then set the dip in the fridge for 10–15 minutes — the flavors will meld.

Optional finishing

5

If you are using walnuts: chop them into small pieces. In a dry skillet, toast the nuts for 3–4 minutes over medium heat, shaking the pan until they are fragrant and lightly browned. Be careful not to burn them — black ones will be bitter. After toasting, set aside to cool.

Use a small non-stick pan. Toasting takes a short time — keep the pan moving and check the color.

Serving

6

On a plate, arrange 2 slices per serving (or more as desired). Next to it, place 2–3 tablespoons of yogurt-dill dip. Drizzle the slices with a bit of freshly squeezed lemon juice and a little canola oil. Sprinkle with toasted nuts for a contrast in textures. Serve immediately while the slices are still warm — the flavor is best when the warm cabbage is combined with the cool dip.

Ingredients: young cabbage, Natural yogurt, Lemon, Rapeseed oil
Use a wide plate and arrange the portions aesthetically. Additionally, you can add fresh herbs on top (e.g. a few sprigs of dill) for decoration.

Fun Fact

💡

Grilling cabbage is an old technique that appears in Eastern European kitchens as a way to enhance the flavor of this inexpensive vegetable — the gentle smoke and high temperature bring out the natural sweetness of the leaves.

Best for

Majówka piknik lekka kolacja

Tips

🍽️ Serving

Serve the slices as an appetizer alongside grilled chicken breast or fish. For a vegan version, replace yogurt with plant-based yogurt made from soy/coconut and optionally add more lemon juice. Serve immediately — the dip can be served in a small bowl for everyone to dip their pieces.

🥡 Storage

Store ungrilled, sliced cabbage in the fridge for up to 24 hours wrapped in plastic wrap. Keep the ready slices with dip separately in a closed container for up to 24 hours; cabbage loses its crunch after a longer time. The dip can be stored in the fridge for up to 48 hours.

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