Recipe for: Grilled Brussels Sprouts with Yogurt Sauce - photo 1
← Recipes

Recipe for: Grilled Brussels Sprouts with Yogurt Sauce

Pikantne Appetizers Vegetarian Dishes 25 min Easy 7 wyświetleń ~9.69 PLN - (0)
Rate:
(0)
Start Cooking

Description

A light, spring appetizer — grilled cabbage served with a creamy yogurt sauce with dill and mustard. The dish combines the gently sweet flavor of young cabbage with the tartness of yogurt and the aroma of fresh dill, while optional smoked paprika or honey can add a pleasant smoky or sweet note. This is a simple, impressive snack suitable for the grill, terrace, or as a cold appetizer during a family lunch. Serve with a slice of rye bread or as a side dish to main courses. The golden edges of the cabbage and the green specks of dill are visually appealing.

Ingredients Used

Ingredients (10)

Servings:
4
  • White cabbage 800 g
  • Rapeseed oil 30 g
  • Natural yogurt 250 g
  • Garlic 2 ząbki (~10 g)
  • Mustard 15 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~4 g)
  • Black pepper 4 szczypty (~2 g)
  • Dill 1.5 pęczki (~30 g)
  • ✨ Opcjonalne
  • Smoked paprika 2 łyżeczki (~4 g)
  • Honey 10 ml
💰 Szacowany koszt dania: ~9.69 PLN (2.42 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the cabbage

1

Wash the head of cabbage under cold running water. Dry it with a kitchen towel. Place the cabbage on a cutting board, cut off the thick core (about 1–2 cm), and cut the cabbage into 4 equal quarters from top to bottom, keeping the leaves together so the pieces do not fall apart.

Ingredients: White cabbage
Use a large, sharp knife and a stable cutting board. If the cabbage is very large, you can cut the same quarters in half for better portions. Try not to separate the leaves.
2

In a large bowl, combine rapeseed oil with 2 pinches of salt and 1 pinch of pepper. Stir with a spoon until you achieve a uniform liquid. Use a kitchen brush to generously coat each quarter of cabbage — both the outer side and the cut edges. Let it sit for 5 minutes to allow the oil to slightly penetrate between the leaves.

Ingredients: Rapeseed oil, Salt, Black pepper, White cabbage
Use a silicone brush for easier oil distribution. If you don't have a brush, drizzle the cabbage with oil and rub it with your hand (washed).

Yogurt sauce

3

Prepare the sauce: in a medium bowl, pour in the natural yogurt, add the mustard, crushed or finely chopped garlic (about 10 g), finely chopped dill, and 1 pinch of salt and 1 pinch of pepper. If you want a sweet-spicy note, add 1–2 teaspoons of honey (optional). Mix thoroughly with a spoon for about 30 seconds until you achieve a smooth, slightly creamy sauce.

Ingredients: Natural yogurt, Mustard, Garlic, Dill, Salt, Black pepper, Honey
Use a bowl with a diameter of 18–20 cm and a spoon. If the sauce is too thick, thin it out with 1 tablespoon of cold water. If you don't have a garlic press, finely chop the garlic with a knife and crush it with the flat side of the knife.

Grilling and frying

4

Preheat the grill (or grill pan) to medium-high heat — if you are using an outdoor grill, the temperature should be hot enough for the cabbage to develop golden, slightly charred edges in 6–8 minutes. Place the cabbage wedges cut side down on the grill or pan. Grill for 6–8 minutes without moving, until the edges brown. Carefully turn to the side and grill for another 4–6 minutes. The entire process takes about 12–15 minutes; the cabbage should be tender in the center (check by inserting a knife — it should go in easily) and have golden-brown edges.

Ingredients: White cabbage, Rapeseed oil, Salt, Black pepper, Smoked paprika
The best is a grill pan measuring 26–28 cm or a classic grill. Use tongs or a wide spatula to turn — do not tear the leaves, turn gently. If inserting a knife is difficult after 12 minutes, grill for another 2–3 minutes.
5

Optionally: just before removing from the grill, sprinkle the cut edges of the quarters with 1/2 teaspoon of smoked paprika (if using) and gently press with your hand to help the seasoning stick to the oil. Grill for another 30–60 seconds, until the paprika releases its aroma.

Ingredients: Smoked paprika
Paprika intensifies the flavor - add gradually. If you prefer without the smoky aroma, skip this step.

Assembly and serving

6

Transfer the baked cabbage quarters to a large plate. Drizzle each portion with a spoonful of the prepared yogurt sauce. Sprinkle with fresh, finely chopped dill and for contrast, add a bit of freshly ground pepper. If desired, lightly drizzle with a teaspoon of honey (optional) — 1/2 teaspoon per quarter is enough.

Ingredients: Natural yogurt, Dill, Black pepper, Honey
Use a flat platter with a diameter of 28–30 cm for an impressive presentation. Serve the sauce separately in a small bowl, if guests prefer to control the amount themselves.

Serving

7

Serve the cabbage hot or warm as an appetizer. You can add slices of whole grain bread or thin baked potatoes as a side. Each person should receive 2 wedges of cabbage as a portion.

Ingredients: White cabbage, Natural yogurt
If you're serving at a party, prepare the sauce in a bowl and let guests season it with salt and pepper themselves. You can also cut the cabbage into smaller pieces for finger food.

Fun Fact

💡

Cabbage has been an important element of Polish cuisine for centuries; the grilled version is a modern combination of this traditional vegetable with the aroma of grilling, which has gained popularity in recent years as a light alternative to meaty snacks.

Best for

grill przyjęcie wiosenne lekka przystawka na obiad

Tips

🍽️ Serving

Serve on a large platter, garnishing with dill and a few slices of lemon. You can serve the sauce in a separate bowl. For a contrast of textures, add toasted sunflower seeds or crumbled feta cheese (optional).

🥡 Storage

Store any unused cabbage quarters and sauce separately in the refrigerator for up to 24 hours (sauce in an airtight container). Cabbage loses its crunch after cooling—gently heat on a skillet or grill for 2–3 minutes before serving.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Fusion Salad: Roasted Hokkaido Pumpkin with Quinoa, Pomegranate, and Miso-Citrus Dressing 60 min

Fusion Salad: Roasted Hokkaido Pumpkin wit...

Salads
Handmade Fettuccine with Sage Butter, Hazelnuts, and Ricotta 90 min

Handmade Fettuccine with Sage Butter, Haze...

Italian Cuisine
Autumn Salad with Roasted Pumpkin, Pear, and Gorgonzola Cheese 50 min

Autumn Salad with Roasted Pumpkin, Pear, a...

Salads
Crostini with roasted beets, goat cheese cream, and balsamic glaze 90 min

Crostini with roasted beets, goat cheese c...

Snacks
Aksamitny krem z pieczonej dyni i papryki z chrupiącym chipsem z szałwii i kozim serem 75 min

Aksamitny krem z pieczonej dyni i papryki ...

Soups
Celeriac and roasted beet tenderloins with goat cheese mousse, kale chips, and candied nuts 90 min

Celeriac and roasted beet tenderloins with...

Vegetarian Dishes

Recipe Categories

Appetizers
Appetizers in: Valentine's Day

Sensual appetizers that will stimulate the appetite and set the mood for Valentine's Day. Elegant and delicious!

See all recipes in this category
Vegetarian Dishes
Vegetarian Dishes

Vegetarian cuisine is a wealth of flavors without meat - healthy, colorful, and filling. Plant-based proteins: lentils, chickpeas, beans, peas, and soy take center stage. Cheeses and dairy: feta, halloumi, ricotta, and mascarpone in main dishes. Eggs in various forms: omelets, frittata, shakshuka...

See all recipes in this category
Reklama