Grilled slices of white cabbage with chive sauce - photo 1
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Grilled slices of white cabbage with chive sauce

Pikantne Additions Vegetarian Dishes 45 min Easy 14 wyświetleń ~8.10 PLN * - (0)
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Description

Delicate, aromatic slices of white cabbage, briefly grilled to achieve lightly golden edges and a soft yet still crunchy texture, served with a creamy chive sauce. The dish combines a winter ingredient – white cabbage, readily available in Poland during winter – with a spring touch of fresh herbs (chives and optionally dill), making it a great side for roasted meats (pork, duck), dishes with grains (barley, buckwheat), or as a light standalone appetizer. Grilling brings out the natural sweetness of the cabbage, while the sauce made from cream and yogurt with a hint of mustard and apple cider vinegar adds freshness and moderate acidity to the dish. The presentation is striking: thick slices of cabbage layered, drizzled with sauce, and sprinkled with crunchy sunflower seeds or additional dill — simplicity and contrast of textures. The recipe includes tips for beginners: how to cut cabbage, how to recognize when it's ready to be taken off the grill, and how to prepare a sauce with the perfect consistency.

Ingredients Used

Ingredients (12)

Servings:
4
  • White cabbage 800 g
  • Rapeseed oil 30 g
  • Garlic 2 ząbki (~10 g)
  • 18% cream 150 ml
  • Natural yogurt 100 g
  • Apple cider vinegar 15 ml
  • Sarepska mustard 3 łyżeczki (~15 g)
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~4 g)
  • Black pepper 4 szczypty (~2 g)
  • Chives 0.3 pęczków (~30 g)
  • ✨ Opcjonalne
  • Sunflower seeds 30 g
  • Dill 1.5 pęczki (~30 g)
💰 Szacowany koszt dania: ~8.10 PLN (2.02 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the cabbage

1

Wash the head of white cabbage under running water and dry it with a paper towel. Place the cabbage on a cutting board and remove the first 1-2 loose leaves that are dirty or damaged. Use a large, sharp knife (lobster knife or chef's knife) and cut the cabbage vertically in half, then slice each half into pieces about 1.5–2 cm thick. The slice should hold its structure and have a visible core (stem) – this will prevent it from falling apart while grilling.

Ingredients: White cabbage
Use a stable cutting board and a sharp knife. If you have a sharpener, sharpen the knife before cutting. By cutting evenly, you will achieve uniform slices that will grill evenly.
2

Arrange the cabbage slices on a large plate or baking sheet. In a small bowl, mix the rapeseed oil with half of the salt (2 g) and half of the pepper (1 g). Using a kitchen brush, thoroughly coat both sides of each slice with a thin layer of oil - this will prevent sticking and help achieve a golden color while grilling. Set the slices aside for 5–10 minutes at room temperature to allow the salt to gently soften the outer leaves.

Ingredients: Rapeseed oil, Salt, Black pepper, White cabbage
Use a silicone brush for greasing or fold a paper towel and dip it in oil to remove the excess. Don't overdo it with the amount of oil — the slices should be lightly greased, not soaked in oil.

Chive sauce

3

Prepare the sauce: finely chop the chives — place the bunch on the board, squeeze it in your hand, and chop into small pieces with a thin knife. Peel and press the garlic through a press (or chop very finely). In a bowl, combine 18% cream (150 g) with natural yogurt (100 g). Add the chopped chives, garlic, mustard (15 g), and apple cider vinegar (15 g). Mix thoroughly with a spoon until the sauce is uniform. Season to taste with the remaining salt and pepper: taste a teaspoon of the sauce and add more salt/vinegar if you want more acidity.

Ingredients: 18% cream, Natural yogurt, Chives, Garlic, Sarepska mustard, Apple cider vinegar, Salt, Black pepper
Use a metal or ceramic mixing bowl. If you don't like strong garlic flavor, use half the amount. Stir with a spoon or whisk until smooth.

Grilling

4

Preheat the grill (or grill pan) to medium-high heat — if using a charcoal grill, achieve an even glowing heat; if using electric or gas, set the temperature to about 200–220°C. Lightly oil the grill or pan (you can use a paper towel soaked in oil and tongs). Place the cabbage slices on the hot grill and grill for 4–6 minutes on each side: after 3–4 minutes, check if the edges are starting to brown and dark stripes appear — this is a sign that you can flip them. The slices are ready when they have golden edges, the center is soft when pressed with a fork, but they do not fall apart (they should hold their shape).

Ingredients: White cabbage, Rapeseed oil
The best is a grill pan with a diameter of 26–28 cm or a garden grill. Use tongs to turn them, do not pierce with a fork (avoid juice leaks). If the slices start to burn, lower the temperature and shorten the grilling time.

Finishing and serving

5

Arrange the baked cabbage slices on a warm platter. Drizzle them evenly with the prepared chive sauce (use about half of the sauce, serve the rest separately). Sprinkle toasted sunflower seeds on top (optional) and, if using, crumbled dill for extra aroma. Serve immediately while the cabbage is still slightly warm — the sauce will thicken and lose its freshness on cold cabbage.

Ingredients: sunflower seeds, Dill, 18% cream, Natural yogurt, Chives
Use a flat platter to present the slices nicely. Additionally, you can serve lemon wedges (optional) for guests to squeeze on their plates. If serving with meat, present it on a separate platter as a side dish.

Final tips

6

If you are preparing the dish in advance: grill the cabbage just before serving. You can make the sauce up to 6 hours in advance and store it in the refrigerator covered with plastic wrap. For the spicy version, add finely chopped green onion or a teaspoon of horseradish to the sauce.

Ingredients: 18% cream, Natural yogurt
Do not grill the cabbage for too long, so it doesn't lose its structure. Keep the sauce cool, do not mix too vigorously just before serving — gently stir with a spoon.

Fun Fact

💡

Cabbage is one of the longest-cultivated vegetables in Central Europe; in winter, it was a staple of the diet due to its ease of storage and nutritional value. Grilled cabbage has gained popularity in recent years as an alternative to grilled root vegetables.

Best for

obiad z pieczonym mięsem grill zimowy lub wczesnowiosenny świąteczny stół z akcentami regionalnymi

Tips

🍽️ Serving

Serve the slices while still slightly warm with some of the sauce drizzled on top and the rest in a sauce boat. It pairs well with roasted potatoes, pearl barley, or roasted pork. For a vegan version, replace the cream and yogurt with plant-based alternatives.

🥡 Storage

Sauce: store in an airtight container in the fridge for up to 48 hours. Grilled cabbage: store separately from the sauce for up to 24 hours; reheat briefly in a pan or in the oven at 160°C for 5–8 minutes to avoid it becoming too soft.

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